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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. J. Beatrice Hintz of Neenah, Wisconsin Ingredients:
1 large onion, chopped |
1 large carrot, shredded |
1 celery rib, chopped |
1/4 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
8 cups chicken broth |
3 cups cooked wild rice |
1 cup cubed cooked chicken breast |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup fat-free evaporated milk |
1/4 cup minced chives |
Directions:
1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts).
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