2skinlessboneless chicken breasts, cooked and cubed or shredded
2Tbsp.olive oil
1/2finely chopped onion
1/2cupcelerychopped
1/2cup carrotssliced
3/4cupall purpose flour
8cupschicken broth
2cups cooked wild ricecook according to package instructions
1/2tspgarlic salt
1tspcurry powder
1/2tspmustard powder
1tspdried parsley
1/2tspblack pepper
1cupslivered almonds
2cupshalf and half
Instructions
Pour olive in heavy pan or dutch oven and saute onion, celery and carrots for about 5 minutes.
Add in the flour and stir well.
Gradually pour in broth and stir constantly. Bring to a boil, reduce to simmer.
Add the cooked rice, cooked chicken, garlic salt, curry powder, mustard powder, parsley, black pepper and almonds.
Heat through and then pour in half an half.
Let simmer about 1 hour. Do not let it come to a boil.
Garnish top of soup with additional almonds if desired.
Notes
Tips for cooking wild rice:
Wild rice takes longer to cook than regular rice. You need to allow for about 40 minutes of cooking time.
It also takes more water. Three cups water to one cup of rice.
One cup of uncooked wild rice will yield between 3 and 4 cups of cooked rice.
Rinse rice in cold water before cooking.
Bring a pan of water to a boil and add 1/2 tsp of salt and rice. Cover pan and turn down to a simmer and cook for 40 minutes. Not all the water will evaporate so drain the rice with a colander