In March the wind blows down the door and spill my soup upon the floor.It laps it up and roars for more.Blowing once, blowing twice, blowing chicken soup with rice.
Any time I hear even the slightest mention of chicken and rice, my mind immediately reverts to that poem, which I had to memorize back in third grade. Even hearing “arroz con pollo” will do the trick! So of course, when I received this recipe for the March/April Nestie recipe exchange, I couldn’t help but say the poem once more.
Chicken and Wild Rice Soup
from the Midwest Ingredients: 6 TBSP. butter 1 TBSP. minced onion 1/2 c. flour 2 (14 1/2 oz.) cans chicken broth 2 c. ooked wild rice 1/2 c. finely grated carrots 1/2 c. cooked chicken 1 1/2 TBSP. chopped silvered almonds 1 c. half and half 1/2 tsp. salt Snipped parsley or chives for garnish Directions: 1. In a large saucepan, melt butter and saute onion until tender. 2. Blend in flour and then gradually add broth. Cook, stirring constantly, until mixture comes to a boil and boil for 1 minute.
3. Stir in wild rice, carrots, chicken, almonds, and salt. Simmer about 5 minutes.
4. Blend in half and half and heat to serving temperature. If too thick, you may thin with chicken broth.
5. Garnish with snipped parsley or chives.