Wild And Creamy Chicken Rice Soup

Recipe Ingredients

3		Chicken broth - (14 1/2 oz ea)
1		Long grain and wild rice - (6 oz) - with seasoning
		Packet
1/2 cup	55g / 1.9oz	Carrots - julienned carrots
4		Skinless boneless split chicken breasts
1/4 cup	59ml	Dry sherry, dry white wine,
		Or white cooking wine
2 cups	474ml	Milk or half-and-half cream
8		Bacon
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
3/4 cup	109g / 3.8oz	Broccoli flowerets
1/2 cup	99g / 3.5oz	Butter or margarine
1/2 cup	31g / 1.1oz	Flour
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 tablespoon	15ml	Chopped pimiento
1 tablespoon	15ml	Chopped fresh chives

Recipe Instructions

Simmer chicken in a covered saucepan in 1/2 cup water until done. Drain, cut into chunks (about 2 cups); set aside.

Cook bacon until crisp, crumble; set aside.

Combine the chicken broth, rice, seasoning packet, carrots and onions in a large kettle stockpot. Bring to a boil, reduce heat, cover and simmer 30 minutes. Add broccoli and simmer 10 minutes more.

Melt butter in a medium saucepan. Gradually stir in the flour and pepper; cook one minute or until smooth, stirring constantly. Gradually add milk or cream and cook, stirring continually until thickened.

Add milk mixture to broth mixture, stirring. Add chicken, crumbled bacon, pimiento and wine. Heat gently, stirring often. Do not boil.

If thicker than desired, thin with small amount of broth or cream. Garnish each serving with fresh chives. Serve with crusty bread or muffins.

This recipe yields 4 to 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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