Friday, October 23, 2009

Chicken and Wild Rice Soup

As soon as fall hits, I want to have soup every night. This soup is one of my favorites. And the families favorite as well. As Tommy puts it "anything tastes better with a stick of butter in it" Enjoy this creamy fall favorite.

Chicken & Wild Rice Soup
4-6 T Butter
1 T Onion chopped
1 Chicken breast, cooked & cubed
1/2 C. Shredded carrots (I like them better in slices)
3 C. Chicken broth
2 C. Uncle Ben's Wild Rice, cooked
1/2 tsp Salt
1/2 C. Flour
1 C. Half & Half
1 Small package sliced almonds

Combine onion and butter in a med-large pan and saute. Stir in flour and chicken broth. Bring mixture to a boil. While stirring boil for one minute. Add cooked rice, chicken, salt and carrots. Boil for five minutes. Remove from heat add half and half. Serve topped with sliced almonds.

1 comment:

  1. Megan, thanks for posting this! I made it for my family and it was a big hit, perfect for cold days.