Recipe by cookietoze
This is a great way to use up leftover chicken (or turkey) and whatever vegetables you have on hand. It is hearty, tasty, and pretty good for you, too. From Better Homes and Gardens Heritage of America cookbook.
Top Review by Cook4_6
This was wonderful. The only thing I might change is to eliminate the green pepper and/or exchange it for celery. Just loved the dry sherry added in the end. Definitely will keep on my soup rotation for the fall. Luckily picked up a bag of wild rice when I visited Minnesota!
- 4 cups chicken broth
- 1 cup carrot, sliced
- 1 cup potato, peeled and cut up
- 1⁄3 cup wild rice, uncooked
- 1⁄3 cup green onion, sliced
- 1⁄3 cup green bell pepper
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄4 teaspoon black pepper
- 2 tablespoons butter
- 1 cup half-and-half
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups cooked chicken breasts, chopped
- 2 tablespoons dry sherry
Directions See How It's Made
- In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
- Cover and simmer 45 minutes or until rice is tender.
- Stir in butter and half-and-half.
- Slowly add flour, stirring constantly to prevent lumps from forming.
- Stir in chicken and sherry and heat through.