Chicken Wild Rice Soup II

Wild rice is soaked overnight, then combined with chicken, celery, carrots, almonds and cream of chicken soup for a thick, creamy meal.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 326 Calories

Ingredients

• 3 tablespoons butter
• 1 cup water
• 5 tablespoons butter
• ½ cup chopped celery
• 3 tablespoons dried parsley
• 1 onion, diced
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup uncooked wild rice
• 2 skinless, boneless chicken breast halves - cubed
• 2 ⅔ cups milk
• 1 (14.5 ounce) can sliced carrots
• 3 tablespoons sliced almonds

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.