Wednesday, January 7, 2009

Chicken Wild Rice Soup

1 rotisserie chicken or 1lb chicken breasts, cooked and diced
3C wild rice, cooked
1/4C white wine
2C carrots, finely diced
1 clove garlic, minced
1 small onion, minced
3-4T fresh parsley, minced
1 container (16oz) sour cream
2 family sized cans cream of chicken soup
20-24oz chicken stock
6-8 strips of bacon, cooked and crumbled
salt and pepper to taste

Simmer carrots, garlic and onion in chicken stock and white wine until carrots are soft and onions are translucent. Add chicken, wild rice, parsley, sour cream, cream of chicken soup, bacon, and salt and pepper. Simmer for 20-30 minutes on medium heat, stirring frequently to prevent burning on bottom of pan. Taste and add more salt and pepper if needed. If soup is too thick, add milk or more chicken stock to achieve desired consistency.

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