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Chicken wild rice soup - from Mary Beadnell |
| 1 | lb | chicken breast |
| 2 | tbsp | butter |
| 1 | tbsp | minced onion |
| 2 | stalks | celery, chopped |
| 3 | | carrots, cut up |
| 1/4 | cup | flour |
| 4 | cups | chicken broth |
| 1 | cup | half and half |
| 1/2 | tsp | salt |
| 1 | tbsp | garlic |
| 1/2 | tsp | dried basil |
| 1 | tsp | dried thyme |
| 2 | cups | wild rice, cooked |
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Cook chicken and cut up into bite sized pieces.
Melt butter and saute onion, carrot, and celery. Blend in flour and gradually add broth and spices.
Cook stirring constantly until desired thickness. Stir in rice and cooked chicken. Simmer 5 minutes. Blend in half and half.
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Basic wild rice recipe |