Creamy Chicken With Wild Rice Soup (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 tablespoon margarine or olive oil 1 cup sliced celery 1 cup shredded carrot 1/2 cup chopped onion 1/2 cup chopped green bell pepper 3 tablespoons flour 1/4 teaspoon black pepper 1 1/2 cup cooked wild rice 1 cup water 10 1/2 oz can condensed chicken broth 2 cup diced cooked chicken 1 cup non dairy creamer or rice milk 1/3 cup slivered almonds 1/4 cup chopped fresh parsley

Instructions

In a saucepan over medium heat, melt margarine. When melted, add the celery, carrot, onion, and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Dump in the flour and pepper and stir to coat the vegetables. Add the wild rice, water, and broth. Heat to boiling. Reduce heat immediately. Cover and simmer 15 minutes, stirring occasionally. Stir in chicken, non dairy creamer, almonds and parsley. Heat until just hot, being careful not to boil. Serves 6.

Serving Size

Serves 6

Notes

A great Sukkot meal.

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