Friday, October 2, 2009
Chicken and Wild Rice Soup
GOLDEN SPOON AWARD CREAM OF WILD RICE AND CHICKEN SOUP
Recipe I received on T2 boards from Penny.
1 lg. onion, chopped
1 lg. carrot, grated
1 med. celery stalk, chopped
2 Tbsp butter
1/2 c. flour (all-purpose)
8 c. fat free chicken broth
3 c. cooked wild rice
6 oz. cooked boneless chicken breast, cubed
1/4 tsp. ea. salt and pepper
1 c. fat free evaporated milk (I use whole raw milk)
In a large suacepan, saute' onion, carrots and celery in butter
until tender. Spoon in flour and stir until blended. Gradually add
broth. Stir in rice, chicken, salt and pepper. Bring to boil over a
med. heat; Cook and stir for 2 mins. or until thickened. Stir in
milk, cook for 3-5 mins. more, until heated through. At this point
it can be put into a crockpot, on low setting, until ready to serve.
10--1 1/4 c. servings.