Chicken Wild Rice Soup Ii
When making this recipe do you make the cream of chicken soup by adding water to it or just use the can itself.
Recipe Summary Chicken Wild Rice Soup Ii
A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls.
Ingredients | Chicken Casserole Recipes With Rice And Cream Of Chicken Soup1 cup uncooked wild rice1 cup water1 cup water3 tablespoons butter2 skinless, boneless chicken breast halves - cubed1 onion, diced½ cup chopped celery2 (10.75 ounce) cans condensed cream of chicken soup2 ⅔ cups milk1 (14.5 ounce) can sliced carrots3 tablespoons sliced almonds5 tablespoons butter3 tablespoons dried parsleyDirectionsSoak rice in 1 cup water for 6 to 8 hours. Drain.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.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.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.Info | Chicken Casserole Recipes With Rice And Cream Of Chicken Soupprep:
15 mins
cook:
45 mins
additional:
7 hrs
total:
8 hrs
Servings:
8
Yield:
8 servings
TAG : Chicken Wild Rice Soup IiSoups, Stews and Chili Recipes, Soup Recipes, Cream Soup Recipes, Cream of Chicken Soup Recipes,
