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“I love this soup! I have modifed it for my personal tastes, but you can also add 4 medium celery stalks, sliced, and 2 cups of shredded carrots (add to step #2)”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. In 4-quart saucepan, melt butter over medium-high heat.
  2. 2. Cook onion and bell pepper in butter about 10 minutes, stirring frequently, until crisp-tender.
  3. 3. Stir in flour, salt and pepper.
  4. 4. Stir in wild rice and broth. Heat to boiling.
  5. 5. Reduce heat. Cover and simmer 15 minutes, stirring occasionally.
  6. 6. Stir in half-and-half, almonds, and chicken.
  7. 7. Heat just until hot. Do not boil as soup will curdle.

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