Chicken Wild Rice Soup II Recipe

Ingredients
<br>- 1 cup uncooked wild rice
<br>- 1 cup water
<br>- 1 cup water
<br>- 3 tablespoons butter
<br>- 2  skinless, boneless chicken breast halves - cubed
<br>- 1  onion, diced
<br>- ½ cup chopped celery
<br>- 2 (10.75 ounce) cans condensed cream of chicken soup
<br>- 2 ⅔ cups milk
<br>- 1 (14.5 ounce) can sliced carrots
<br>- 3 tablespoons sliced almonds
<br>- 5 tablespoons butter
<br>- 3 tablespoons dried parsley
<br><p></p>Directions
<br>step 1: Soak rice in 1 cup water for 6 to 8 hours.  Drain.
<br>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.
<br>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.
<br>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.
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Ingredients
- 1 cup uncooked wild rice
- 1 cup water
- 1 cup water
- 3 tablespoons butter
- 2 skinless, boneless chicken breast halves - cubed
- 1 onion, diced
- ½ cup chopped celery
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 2 ⅔ cups milk
- 1 (14.5 ounce) can sliced carrots
- 3 tablespoons sliced almonds
- 5 tablespoons butter
- 3 tablespoons dried parsley

Directions
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.

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