Friday, November 12, 2010
Chicken and Wild Rice Soup
This is one of Dad's favorite soups.
From: Joan Morris
1 (6 oz) package Uncle Ben's Long Grain and Wild Rice
3 (14 oz) cans chicken broth
1 small onion, chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1/3 c. butter
1/3 c. flour
2 tsp. salt
2 tsp. pepper
2 c. milk or half and half
1-2 chicken breasts, cooked and cubed
4-6 slices bacon, cooked and crumbled
Cook rice according to package directions. In a large soup pot or saucepan, cook onions, carrots, and celery in chicken broth until tender. in a medium saucepan, melt butter and add flour, stirring until a smooth paste is formed. slowly add milk, stirring constantly until sauce is thickened.
Add white sauce to broth and vegetables, stirring until smooth. Add chicken and rice. Cook until soup is hot but not boiling. Add bacon just before serving.