Chicken Wild Rice Soup

In the winter I seem to always crave soup and this is another recipe that is a family favorite.  We always have it around Thanksgiving (with leftover Turkey) or Christmas but its good anytime of the year!

Chicken (or Turkey) Wild Rice Soup          Makes 3 quarts

2 or 3 bunches chopped green onions
2 celery ribs, diced
2 carrots diced
1/2 cup butter or margarine
1/2 cup all purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice (Uncle Ben's- with 23 herbs & seasonings) 3 qts.
2 cups light cream (half & half)
2 cups diced cooked chicken or turkey
1 tsp dried parsley flakes
2 tsp tarragon
1/2 tsp garlic salt
1/4 tsp pepper
Optional ingredients: 
8oz. mushrooms, diced
1/2 cup white wine
pancetta (Italian bacon)

1. Cook Uncle Ben's wild rice according to the package directions (about 25 minutes).

2. Cook Chicken or Turkey and cut it into small pieces.

3. Saute onion, celery, carrots, (mushrooms and pancetta if you choose to include these 2 items) in butter.  Reduce heat and blend in 1/2 cup of flour and cook until bubbly.  Add wine if you prefer.

4. Gradually add broth to the rue mixture stirring constantly.  Bring to a boil for 1 minute.

5. Reduce heat and add remaining ingredients: Chicken or turkey, cooked wild rice, half & half, parsley, salt, pepper and tarragon.

6. Simmer for 25 minutes.  I usually serve this with garlic bread or french bread.  Enjoy!

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