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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I love this soup! I have modifed it for my personal tastes, but you can also add 4 medium celery stalks, sliced, and 2 cups of shredded carrots (add to step #2) Ingredients:
1/4 cup butter |
1 large white onion, chopped |
1 medium green bell pepper, chopped |
1/4 cup flour |
2 tablespoons flour |
1 teaspoon salt |
1/2 teaspoon pepper |
3 cups cooked wild rice (i use canned) |
3 (10 1/2 ounce) cans chicken broth |
3 cups half-and-half |
2/3 cup slivered almonds |
3 (9 3/4 ounce) cans chicken |
Directions:
1. 1. In 4-quart saucepan, melt butter over medium-high heat.
2. 2. Cook onion and bell pepper in butter about 10 minutes, stirring frequently, until crisp-tender.
3. 3. Stir in flour, salt and pepper.
4. 4. Stir in wild rice and broth. Heat to boiling.
5. 5. Reduce heat. Cover and simmer 15 minutes, stirring occasionally.
6. 6. Stir in half-and-half, almonds, and chicken.
7. 7. Heat just until hot. Do not boil as soup will curdle.
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