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Byerly’s Chicken Wild Rice Soup is the perfect dinner on a chilly fall evening. Byerly’s has been the gold standard of all grocery stores in Minnesota in addition, their food and recipes have been gold medal winners. This soup never disappoints its hardy, nutritious and can be a meal in and of itself.
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Ingredients Method

Ingredients
  

  • 3 tbsp olive oil
  • 6 tbsp butter
  • 1 tbsp diced medium onion
  • 3 carrots diced
  • 3 stalks celery diced
  • 1/2 cup flour
  • 2 cups COOKED wild rice
  • 3 cups chicken stock
  • 2 cups shredded COOKED chicken
  • 3 tbsp slivered almonds
  • 1 tbsp salt
  • 1 cup half and half
  • 2 tbsp dry sherry
  • 1 tsp dried parsley

Method
 

  1. Pre heat the oven to 350°
    Line cookie sheet with foil. Rinse chicken and pat dry, place on foil, drizzle olive oil on each piece of chicken and sprinkle with salt and pepper. Bake for 35 minutes. Take out of the oven and let the chicken cool. Then shred it with two forks.
    Meanwhile, in large pot or dutch oven, Drizzle olive oil and melt butter over a medium high heat. Add the onion, carrots, celery and cook until translucent, about 5-7 minutes. Add flour and stir for about 2 minutes. Add Sherry, then chicken stock and stir.
    Add almonds, cooked wild rice, salt, pepper, parsley, and half and half. Bring it all to a boil. Turned down the heat after about 3 minutes, add the shredded chicken and cook over a low heat until ready to serve.
    You may need to add more chicken stock if the soup is too thick.
    HAPPY EATING!!