Yield: 12 cups
5 cups (1-1/2 lbs.) Chicken breasts
3/4 cup (6 oz.) Olive oil
2 medium Onions, diced
8 stalks Celery, diced
1-1/2 cups (6 oz.) Flour, unbleached
6 cups (3 pints) Chicken broth
3 cups (1-1/2 pints) Original Almond Breeze®
5 cups (1-1/2 lbs.) Wild rice, cooked
1 Tbsp. Sherry, optional
1 Tbsp. Bacon drippings, optional
1-1/2 tsp. Sea salt (approximate)
1/4 tsp. Pepper
Heat half of oil in large stockpot. Add chicken breasts and brown both sides. Remove. Add onions and celery to pot with additional oil if needed. Sauté until onions are transparent, approximately 6 -7 minutes. Sprinkle flour over vegetables and mix to coat. Add chicken broth and Original Almond Breeze®. Mix well to eliminate lumps. Add wild rice. Cut chicken into strips or chunks. Add to soup. Simmer gently until chicken has cooked through. Add sherry and bacon if desired. Taste and add seasonings at the end as some chicken broth is very salty.
Serve in pumpernickel bread bowls. Serve with corn sticks. Chopped red peppers may be added for additional color. Toasted Blue Diamond® Almonds can be added to the soup or sprinkled on top for a garnish. Diced ham can be added to soup.