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Wild rice and chicken soup
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| 2 | skinless chicken breasts |
| 3 cups | chicken broth |
| 1 cup | water |
| 2 tbs | butter |
| 1 cup | sliced celery |
| 1/2 cup | shredded carrot |
| 1/2 cup | chopped onion |
| 1/2 cup | green bell pepper |
| 3 tbs | GF flour |
| 1 tsp | salt 11/2 cups cooked rice |
| 1 cup | half and half |
| 1/3 cup | sliced almonds, toasted |
| 1/4 cup | chopped parsley |
In a pot,cover chicken and water and bring to a simmer. Cook for8-10 mins. Skim off any scum that is on the surface. Remove chicken from broth,let cool and cut into bite size pieces. In a stockpot melt butter. Add celery,carrot,onion and green pepper and cook until soft,about 5 mins. Stir in flour,salt and pepper until blended. Add rice,chicken and reserved broth and stir to combine. Bring to a boil,cover and reduce to a simmer. Cook for 15 mins.,stirring occasionally. Add half and half,almonds and parsley. Cook until just hot. Do not boil
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