This recipe is for making ahead and freezing. If you leave the milk out you can add any type of milk you want 30 minutes before serving. You can add skim to cream or evaporated milk. Let me know how you like it!
St. Maries’ Wild Rice and Chicken Soup (bag or container)
3 cups cooked chicken, cut up (can use shrimp, but
don’t bring, add when almost cooked)
1/4 cup butter
¼ C bacon
bits
1 1/2 cup carrots, diced
1 1/2 cup celery, diced
1 1/2 cup onion, diced
8 ounces wild rice mix, uncooked
1/2 cup all purpose flour
4 cups 2 % milk
3 cups chicken broth
1 49.5 oz can chicken broth
Melt butter in a large stockpot over medium
heat.
Add bacon and vegetables.
Cook until vegetables are tender, about 5
minutes.
Add rice and 2 cups of the broth.
Cover and simmer for 30 minutes.
Stir flour into remaining 1-cup broth.
Add to soup and stir until bubbly.
Add milk and heat through.
Let cool down before putting in containers/bags
with individual’s chicken for freezing.
Serves 8.
Make sure each person gets a 49.5 oz can of chicken
broth for use when reheating.
