Cream of Chicken Wild Rice Soup
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- 2 boneless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 cup diced carrots
- 4 tbsp butter, divided
- 3/4 cup cooked wild rice (cook according to package directions)
- 3 slices cooked bacon, or real bacon bits
- 4 cups chicken broth, or 4 cups water and 6 chicken bouillon cubes
- 2 tbsp dry cooking sherry
- 1 cup cream
- 2 tbsp flour
- 1Melt 2 tbsp butter in a pot. Add the chicken, seasoned with salt and pepper, onion, celery, and carrots. Cook until the chicken is cooked through and the vegetables are tender.
- 2Melt the remaining 2 tbsp butter, then blend in the flour.
- 3Gradually add the broth, stirring constantly, until the mixture thickens slightly.
- 4Add the cooked wild rice and bacon. Simmer for about 5 minutes.
- 5Stir in the cream and cooking sherry. Simmer on low heat for 10–15 minutes.