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Saturday, January 10, 2015

Cream of Wild Rice Chicken Soup by Beth

Adapted from Light & Tasty magazine, Oct/Nov 2001

1 large onion, chopped
1-2 carrots, shredded
1-2 celery ribs, chopped
1/4 c. butter
1/2 c. flour
1/4 t. seasoned salt
1/4 t. pepper
8 c. chicken broth
3 c. cooked wild rice (I used entire 6.2 oz. box of Uncle Ben's instant wild rice)
2 c. cubed, cooked chicken
1 c. evaporated milk
Chives, for garnish

In large stockpot, sauté onion, carrots, and celery in butter until tender.  Stir in flour, salt, and pepper until blended.  Gradually add broth.  Bring to boil, stirring frequently, over med-hi heat.  Boil for 2 min or until thickened.  Remove from heat, add rice and chicken.  Cool until warm.  Pour into gallon size Ziploc bag.  Lay flat to freeze.

Serving Day:
Thaw in refrigerator.  Heat and serve.

1 comment:

  1. We loved this soup! Very tasty comfort food!