Ingredients
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4 cups chicken broth
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1/3 cup wild rice, uncooked
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1/2 teaspoon dried thyme, crushed
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1/4 teaspoon black pepper
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2 tablespoons butter
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1 cup half-and-half
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3 tablespoons all-purpose flour
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1 1/2 cups cooked chicken breasts, chopped
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2 tablespoons dry sherry
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1 cup potato, peeled and cut up
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1 cup carrot, sliced
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1/3 cup green onion, sliced
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1/3 cup green bell pepper
Instructions
- In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
- Cover and simmer 45 minutes or until rice is tender.
- Stir in butter and half-and-half.
- Slowly add flour, stirring constantly to prevent lumps from forming.
- Stir in chicken and sherry and heat through.