Chicken Wild Rice Soup II recipe
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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
Nutrition Info
- 326.1 caloriescarbohydrate: 24.8 gcholesterol: 60.2 mgfat: 19.3 gfiber: 2.4 gprotein: 14.7 gsaturatedFat: 9.8 gservingSize: -sodium: 802.9 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Wild Rice Soup II
Directions
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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.