Chicken and Wild Rice Soup

For my sisters Birthday dinner she requested my homemade chicken noodle soup. So of course I did that, but at a restaurant a while ago I had some really good chicken and wild rice soup and I wanted to see if I could find a yummy recipe. I found one, and made it along with chicken noodle soup for Aprils birthday. It was so yummy. My brothers loved it as well. This soup has almonds in it and I would forget that when I would take a spoonful. So when there was something crunchy in my mouth I thought maybe the rice hadn't cooked but then I remembered it is the almonds. So if you don't want something hard and crunchy in your soup leave those out. This recipe also makes a huge pot, and I was able to put some in the freezer for another day. I will let you know how it handled being frozen. Hope you enjoy this yummy soup!!


Chicken and Wild Rice Soup
I found this recipe on mykitchencafe

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.