North Woods Chicken and Wild Rice Soup - OAMC |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe comes from the cookbook Don't Panic - Dinner's in the Freezer . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy. Ingredients:
1/2 lb bacon, cooked and crumbled |
1/2 onion, diced |
1/2 cup celery, chopped |
1/4 cup butter |
3 tablespoons flour |
1/2 teaspoon salt |
1/2 teaspoon thyme |
1/2 teaspoon paprika |
1 1/2 cups cubed cooked chicken breasts |
10 ounces chicken broth |
1 tablespoon worcestershire sauce |
2 tablespoons dry sherry |
1 cup milk |
1 1/2 cups half-and-half |
1 1/2 cups cooked wild rice |
Directions:
1. Melt butter in a large saucepan.
2. Add onion and celery and saute until tender.
3. Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
4. Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
5. TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
6. Ladle into bowls and serve.
7. TO FREEZE:.
8. Allow to cool. Fold in rice and bacon.
9. Place in a freezer bag and seal. Label and freeze.
10. TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.
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