by Diane Reiter

Created on: September 28, 2009   Last Updated: September 29, 2009

The delicious secret to this soup is white cooking wine that adds at a rich flavor to this hearty cream soup. It pairs perfectly with sliced French loaf and a tossed green salad and is a delicious change from the typical meat and potato-style meal. Prepare this soup ahead of time, if desired, and keep it warm in a crock pot set to low heat.

Best Chicken Wild Rice Soup

3 (10 -oz cans) condensed chicken broth

2 cups water

cup uncooked wild rice, rinsed

cup finely chopped green onions

cup margarine or butter

cup all-purpose flour

- teaspoon salt

teaspoon poultry seasoning

1/8 teaspoon pepper

2 cups half-and-half (do not substitute fat-free half-and-half)

1 cups cubed, cooked chicken (turkey may be substituted)

10 slices of bacon, cooked until crispy (crumbled)

2 tablespoons white cooking wine

Combine chicken broth, and water in large saucepan. Add wild rice and green onions. Bring mixture to a boil. Reduce heat and simmer for approximately 40 minutes or until rice is tender.

Melt butter in a medium saucepan over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook approximately 1 minute, stirring constantly until smooth. Continue to stir and gradually add half-and-half. Cook until slightly thickened. Continue stirring and slowly add half-and-half mixture to rice mixture. Add remaining ingredients. Heat gently, stirring frequently and do not boil. Ladle into bowls and garnish with green onions, croutons, or bacon bits if desired. Serve immediately.

Tip: Instead of baking your own chicken for this recipe, preparation is even easier when a whole pre-baked deli chicken or leftover turkey is used . This soup also freezes beautifully. Double the recipe and freeze half in a large container or small, individual-sized ones to serve later for an easy meal on a busy evening or weekend.

Serves 8

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