Chicken and Wildrice Soup
Cook according to package directions.
2 boxes Uncle Ben’s long grain wild rice (Original)
Simmer for 10 minutes in separate pan:
1 cup water
1 cup chopped onion
1/2 cup chopped celery
2 cups diced carrots
3 to 4 half breasts (3 cups)
Line large cookie sheet with foil. Place chicken on pan. Sprinkle with onion salt, real salt, and coarse ground pepper. Cover with foil. Bake chicken at 350 degrees for 75 minutes. Let cool, then shred by pulling apart with a fork. In soup pot, melt 3/4 cup butter, then whisk in 3/4 cup flour and simmer.
1 pint half & half, stirring in slowly
1 can chicken broth
2 chicken bouillon cubes, dissolved
2 cups milk (more if needed for right consistency) Salt and pepper to taste.
Add cooked vegetables with liquid, cooked wild rice, and shredded chicken. Mix together and heat thoroughly.
This is very good served in a bread bowl.