About this recipe:A lusciously thick chicken soup that is guaranteed to go down well. Chicken is simmered with wild rice, onion, celery, condensed soup, milk, carrots and flaked almonds. Enjoy during those cold winter months.
190g uncooked wild rice
2 skinless, boneless chicken breast fillets, cubed
1 onion, diced
2 (295g) tins cream of chicken condensed soup
1 1/3 (300g) tins sliced carrots, drained
3 tablespoons flaked almonds
3 tablespoons dried parsley
Prep:15min › Cook:45min › Extra time:6hr soaking › Ready in:7hr
Soak rice in 250ml water for 6 to 8 hours. Drain.
Bring 250ml water to the 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 50g 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 chicken soup, milk, chicken mixture, carrots, almonds, 75g butter and parsley. Bring to the 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.