Serves: 6
Total Calories: 1,624
1. Cook bacon in large skillet over medium heat until crisp. Remove from skillet drain on paper towels. Crumble.
2. In Dutch oven or large saucepan, combine water and broth. Add wild rice and onions. Bring to a boil. Reduce heat to low cover and simmer 45 to 55 minutes or until rice is tender.
3. Melt margarine in medium saucepan over medium heat. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in half-and-half cook until slightly thickened, stirring constantly.
4. Slowly add flour mixture to rice mixture, stirring constantly. Add bacon, chicken, pimientos and sherry. Cook over low heat until thoroughly heated, stirring frequently. Do not boil.
TIP: * Uncooked regular long-grain white rice can be substituted for the wild rice reduce simmering time to 20 to 30 minutes or until rice is tender.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 520 * Calories from Fat: 300 * % Daily Value: Total Fat: 33 g 51% * Saturated Fat: 11 g 55% * Cholesterol: 70 mg 23% * Sodium: 1490 mg 62% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 26 g * Vitamin A: 25% * Vitamin C: 4% * Calcium: 10% * Iron: 15% * Dietary Exchanges: 2 Starch, 3 Lean Meat, 4 1/2 Fat or 2 Carbohydrate, 3 Lean Meat, 4 1/2 Fat
This Chicken Wild Rice Soup recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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