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 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
servingSize: -
sodium: 802.9 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak rice in 1 cup water for 6 to 8 hours. Drain.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

8 servings

Recipe Note

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

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