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Chicken and Wild Rice Soup

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Submitted by: Laura Jane Wright

 

Chicken and wild rice are combined in a slightly thickened chicken broth with cheddar cheese, slivered almonds, carrots and a hint of sherry.
 

Ingredients

  • 2 Tbsp butter
  • 1/4 cup onion, finely chopped
  • 1/4 cup flour
  • 4 cups chicken stock or broth
  • 2 cups cooked chicken cut in bite size pieces
  • 2 cups cooked wild rice
  • 1/2 tsp salt, or to taste
  • 2 medium to large carrots, grated
  • 3 Tbsp slivered almonds
  • 1 1/2 cups half-and-half (fat-free half and half works well too)
  • 1 Tbsp dry sherry
  • 4 oz cheddar cheese, grated (about 1 cup)

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Method

Melt butter in heavy soup pot and saute onion until limp. Blend in flour; stir in stock. Cook over medium heat, stirring constantly, until mix thickens slightly. Stir in cooked wild rice, chicken and salt. Add carrots and almonds, then blend in half-and-half and sherry. Gradually add cheese, stirring slowly. Cook continually on low heat (do not let boil) until soup is serving temperature.

 

Notes: This is even better on the second day, so I usually prepare this one day before I plan to serve it. Do not add the cheese until ready to serve. (Add it while soup is reheating).

 

Number of Servings: 4-6

 

Submitted by: Laura Jane Wright ()

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