Minnesota Chicken and Wild Rice Soup

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.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 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

1. In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
2. Cover and simmer 45 minutes or until rice is tender.
3. Stir in butter and half-and-half.
4. Slowly add flour, stirring constantly to prevent lumps from forming.
5. Stir in chicken and sherry and heat through.