Wild Rice Chicken Soup

Stacy Anderson

In a small casserole dish, cook at 325 for 1 hour: 1/2 c. wild rice 1 1/4 c. water 1 cube chicken bullion Chop thinly: 1/2 c. onion 1/2 c. carrots 1/2 c. celery 1/2 lb. bacon 2 c. chicken (shredded) 4 c. chicken broth 1/4 c. flour  1 c. cream, half and half, or milk parsley salt Directions: Cook bacon (crumble and save for topping). Saute veggies in pan. Add flour to veggies and stir. Add chicken broth to veggies and flour mixture and stir until thick. Add chicken, cream, parsley, salt and rice to mixture. Boil soup for 5 minutes. Serve with bacon and paprika sprinkled on top.