Prep 10 mins
Cook 1 hr
My old pastor's wife used to make this. She was an incredible cook! I will use any recipe of hers--no questions asked! If I don't have dry sherry, I will use orange juice. Sometimes I will add more wild rice and just throw in a little more water as the rice cooks.
- 3 (10 ounce) cans condensed chicken broth
- 2 cups water
- 1⁄2 cup wild rice
- 1⁄2 cup chopped green onion
- 1⁄2 cup butter
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon poultry seasoning
- 1⁄8 teaspoon pepper
- 2 cups half-and-half
- 1 1⁄2 cups cooked chicken
- 8 slices cooked bacon
- 2 tablespoons dry sherry
- 1 tablespoon chopped pimiento (optional)
- water, if needed
- Combine broth and water. Add wild rice and onion. Simmer, covered, 35-40 minutes until rice is tender.
- In a separate saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
- Stir constantly, to prevent burning, until smooth and bubbly.
- Add half anf half and cook until thickens-about 2 minutes.
- Slowly add half and half mixture to the rice, stirring constantly.
- Add remaining ingredients, stirring until thoroughly heated.
- Add water at the end if you find this to be too thick.
Great soup will make it again
This is an excellent soup! It isn't overly salty like I thought it would be with the bacon and seasoning. I didn't use the sherry, but orange juice instead. I also used a chicken stock instead of the broth, so that may have helped cut the salt too. 3 out of 4 kids agreed that it was good. The 4th said it had brown things in it. ;) I would definitely make this again the next time I am craving wild rice soup. Made and reviewed for PAC Fall 2008.
EXCELLENT Soup! Each bite is so flavorful...YUM! This would be great to serve guests. Thanks for the recipe!