Chicken Wild Rice Soup II Recipe

Soak rice in 1 cup water for 6 to 8 hours. Drain.

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.

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.

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.