Chicken and Wild Rice Soup

This creamy main dish soup is quick to prepare. Just put the ingredients in a pot and let it simmer.



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Ingredients
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    2  14 1/2 ounce can 
    chicken broth
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    1   cup 
    sliced carrot
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    1/2  cup 
    sliced celery
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    1/3  cup 
    wild rice, uncooked
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    1/3  cup 
    sliced leek or green onion
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    1/2  teaspoon 
    dried thyme, crushed
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    2   tablespoons 
    margarine or butter
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    3   tablespoons 
    all-purpose flour
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    1   cup 
    half-and-half or milk
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    1 1/2  cups 
    chopped cooked chicken
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    2   tablespoons 
    dry sherry
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    Thin carrot peel strips (optional)
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    Snipped fresh thyme (optional)

Directions
1.
Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
2.
Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. If desired, garnish with carrot peel strips and fresh thyme. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 355, Fat, total (g) 19, chol. (mg) 69, sat. fat (g) 7, carb. (g) 23, fiber (g) 2, vit. A (IU) 3207, sodium (mg) 1037, Percent Daily Values are based on a 2,000 calorie diet
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