Chicken And Wild Rice Soup

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 boneless chicken breasts (i used bone in chicken breasts)
• 8 slices bacon, cooked crisp and crumbled
• 3 (14 1/2 ounce) cans chicken broth
• 1 (6 ounce) package long grain and wild rice blend (i used uncle ben's)
• 1 carrot, cut in julienne strips
• 1 small onion, diced (can use green onion if you prefer)
• 1/4 teaspoon dried dill weed
• 1 chicken bouillon cube
• 1/8 teaspoon poultry seasoning
• 1 1/2 teaspoons minced garlic
• 3/4 cup chopped broccoli
• 1/2 cup margarine or 1/2 cup oleo
• 1/2 cup flour
• fresh ground pepper
• 2 cups milk (i used 2%, the recipe calls for skim milk but my friend said that she has only used 2% or whole)
• 1/2 cup water (i used broth from my cooked chicken)

Recipe

• 1 cook chicken in 1/2 to 1 cup water until done. (i used bone in chicken, covered with water with my favorite spices; salt, pepper, red pepper flakes and 1 bouillon cube and simmered for 45 minutes. i reserved my broth)
• 2 set aside; when cool shred.
• 3 cook bacon, drain and reserve.
• 4 mix canned broth, rice and seasoning packet, carrots, onion, bouillon, poultry seasoning and garlic in kettle used to cook chicken.
• 5 boil, cover and simmer for 30 minutes.
• 6 add broccoli and simmer 10 minutes.
• 7 melt margarine in 2 quart sauce pan, gradually stir in flour and pepper.
• 8 cook 1 minute, stirring constantly.
• 9 gradually add milk and cook and stir until thickened.
• 10 stir in some broth from soup (i used one ladle) and then pour all creamed mixture into soup.
• 11 stir until smooth. add chicken, bacon and 1/2 cup water (i used the broth that i cooked in chicken and reserved).
• 12 heat gently, stirring often. do not boil.
• 13 if too thick, thin with a small amount of broth or milk to desired thickness. the soup is thick just the way dh likes it. i saved reserved broth to add to leftover soup when i reheat it.
• 14 serve with crusty bread or muffins.