Monday, September 18, 2006

Chicken Wild Rice Soup

2 c cooked chicken
1/2 c wild rice (cooked)
1/2 c onion, chopped
1/2 c celery, sliced thin
1/4 c butter
1/2 c carrots, sliced thin
1/4 c flour
4 c chicken broth
1 c cream
parsley flakes (optional)

Saute onion, celery, and carrots in the butter. Blend in flour and stir. Add chicken broth and parsley flakes. Stir until thick. Add cooked rice, cream, and chicken. Cook 5 minutes. (If desired top with crispy bacon and/or paprika before serving) Yum!


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