Chicken Wild Rice Soup Ii

• 1 cup uncooked wild rice
• 1 cup water
• 1 cup water
• 3 tablespoons butter
• 2 skinless, boneless chicken breast halves - cubed
• 1 onion, diced
• 1/2 cup chopped celery
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 2/3 cups milk
• 1 (14.5 ounce) can sliced carrots
• 3 tablespoons sliced almonds
• 5 tablespoons butter
• 3 tablespoons dried parsley

1. Soak rice in 1 cup water for 6 to 8 hours. Drain.
2. Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
3. In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
4. In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.

wild rice, water, water, butter, skinless, onion, celery, condensed cream, milk, carrots, almonds, butter, parsley

Taken from www.allrecipes.com/recipe/23440/chicken-wild-rice-soup-ii/ (may not work)