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Chicken Wild Rice Soup II

By: Larry Pedersen

"A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls."

Rate/Review | Read Reviews (35)

What to Drink?
	Chardonnay

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
8 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup uncooked wild rice
1 cup water
1 cup water
3 tablespoons butter
2 skinless, boneless chicken breast halves - cubed
1 onion, diced
1/2 cup chopped celery
2 (10.75 ounce) cans condensed cream of chicken soup
2 2/3 cups milk
1 (14.5 ounce) can sliced carrots
3 tablespoons sliced almonds
5 tablespoons butter
3 tablespoons dried parsley

Directions

Soak rice in 1 cup water for 6 to 8 hours. Drain.
Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.