Chicken Wild Rice Soup

What a wonderful soup recipe that comes from the infamous Betty Crocker Cookbook with a few modifications on my part. To cut down on the time this meal takes, I like to cook up double the amount of wild rice and then I freeze the extra. Since this makes quite a bit of soup, I will make just a half batch for my husband and I to share so we don't have a lot extra (helps us to not over eat since it is sooooo good). It's easy enough to split up the rice into full and half batches when you go to freeze it as well.

Serves 5 - 1 cup servings.

Ingredients:

2 Tbsp butter or margarine

2 medium stalks of celery, sliced (1 cup)

1 medium carrot, coarsely shredded (1 cup)

1 medium onion, chopped (1/2 cup)

3 Tbsp all-purpose flour

1/4 tsp pepper

1 1/2 cups cooked wild rice

2 cups chicken broth

1 cup half-and-half (single cream or 1/2 double cream 1/2 milk)

1 Tbsp dried parsley

2 cups of cubed cooked chicken

Method:

Melt butter in 3 quart saucepan over medium-high heat.

Cook celery, carrot, and onion in butter about 4 minutes, stirring occasionally, until tender. Stir in flour and pepper.

Stir in wild rice and chicken broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.

Stir in half-and-half or cream, chicken, and parsley. Heat until just hot (do not boil because the soup can curdle because of the cream just added).