North Woods Chicken and Wild Rice Soup - OAMC

Ingredients

  • ½ lb
  • bacon, cooked and crumbled
  • ½ lb
  • bacon, cooked and crumbled
  • ½
  • onion, diced
  • ½
  • + 55 more ingredients
    • onion, diced
    • ½ cup
    • celery, chopped
    • ½ cup
    • celery, chopped
    • ¼ cup
    • butter
    • ¼ cup
    • butter
    • 3 tablespoons
    • flour
    • 3 tablespoons
    • flour
    • ½ teaspoon
    • salt
    • ½ teaspoon
    • salt
    • ½ teaspoon
    • thyme
    • ½ teaspoon
    • thyme
    • ½ teaspoon
    • paprika
    • ½ teaspoon
    • paprika
    • 1 ½ cups
    • cubed
    • cooked chicken breasts
    • 1 ½ cups
    • cubed
    • cooked chicken breasts
    • 10 ounces
    • chicken broth
    • 10 ounces
    • chicken broth
    • 1 tablespoon
    • Worcestershire sauce
    • 1 tablespoon
    • Worcestershire sauce
    • 2 tablespoons
    • dry sherry
    • 2 tablespoons
    • dry sherry
    • 1 cup
    • milk
    • 1 cup
    • milk
    • 1 ½ cups
    • half-and-half
    • 1 ½ cups
    • half-and-half
    • 1 ½ cups
    • cooked wild rice
    • 1 ½ cups
    • cooked wild rice

1 Melt butter in a large saucepan. 2 Add onion and celery and saute until tender. 3 Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly. 4 Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly. 5 TO EAT RIGHT AWAY...

View full recipe at SpringPad

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