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Ingredients

1 cup uncooked wild rice 1 cup water 1 cup water 3 tablespoons butter 2 skinless, boneless chicken breast halves - cubed 1 onion, diced ½ cup chopped celery 2 (10.75 ounce) cans condensed cream of chicken soup 2 ⅔ cups milk 1 (14.5 ounce) can sliced carrots 3 tablespoons sliced almonds 5 tablespoons butter 3 tablespoons dried parsley

Nutrition Info

326.1 calories carbohydrate: 24.8 g cholesterol: 60.2 mg fat: 19.3 g fiber: 2.4 g protein: 14.7 g saturatedFat: 9.8 g servingSize: - sodium: 802.9 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

Soak rice in 1 cup water for 6 to 8 hours. Drain.
Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.

8 servings

A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls.