In March the wind blows down the door and spill my soup upon the floor.
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.
YUM! I love this recipe! Did you enjoy it?