CHICKEN WILD RICE SOUP II

Chicken Wild Rice Soup II image

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

Provided by Larry Pedersen

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes

Time 8h

Yield 8

Number Of Ingredients 13

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
½ cup chopped celery
2 (10.75 ounce) cans condensed cream of chicken soup
2 ⅔ cups milk
1 (14.5 ounce) can sliced carrots
3 tablespoons sliced almonds
5 tablespoons butter
3 tablespoons dried parsley

Steps:

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.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 24.8 g, Cholesterol 60.2 mg, Fat 19.3 g, Fiber 2.4 g, Protein 14.7 g, SaturatedFat 9.8 g, Sodium 802.9 mg, Sugar 6.8 g