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Creamy Chicken & Wild Rice Soup
Nb persons: 12
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| Creamy Chicken and Wild Rice Soup: 1 box Uncle Ben’s Wild Rice 1 large onion, diced | |
| 2 | carrots, shredded 2 stalks celery, chopped, including leafy part |
| 1 | potato, peeled and shredded 1 1/2 cups chicken, cooked and shredded |
| 1 stick | margarine, butter 1 c. flour |
| 8 c. | chicken broth 1 c. half and half or milk, (we used milk) |
1-inch chunk Velveeta, cut into small chunks
salt and pepper to taste (we used approx. 1 tsp. salt and 1/2 tsp. pepper for each batch)
Prepare wild rice according to package directions, with seasoning packet. Saute the onion, carrot, potato, and celery in the butter until vegetables are slightly soft. Stir in the flour, a little at a time, stirring and cooking on medium heat until the flour is well blended; do not brown flour. (Mixture will become very thick and sticky). Slowly add the chicken broth, whisking until the flour-butter-vegetable mixture is blended well. Add the wild rice, chicken, and seasonings. Heat thoroughly, then add the half and half or milk and Velveeta cheese. Heat gently until cheese is melted. Yields 10-12 servings.
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