Chicken & Wild Rice Soup

• 5 Cups (1-1/2 Lbs) Bell & Evans Chicken Breasts - MEat Dept.
• 3/4 Cup (6 oz) Spectrum Olive Oil - Aisle 3
• 1-1/2 Cups (6 oz) King Arthur's Unbleached Flour - Aisle 2
• 1 Tbsp. Sherry, optional
• 1-1/2 Tsp. Hain Sea Salt - Aisle 2
• 8 Stalks Organic Celery, diced - Produce
• 2 Medium Orgnaic Onions, diced - Produce
• 6 Cups (3 pints) Imagine Chicken Broth - Aisle 2
• 5 Cups (1-1/2 Lbs.) Wild Rice, cooked - Bulk Aisle 5
• 1 Tbsp. Wellshire Farms Bacon Drippings, optional - MEat Dept.
• 1/4 Tsp. Simply Organic Black Pepper - Aisle 2

Heat half of oil in large stockpot. Add chicken breasts and brown on both sides. Remove. Add onions and celery to pot with additional oil if needed. Saute until the 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 soup. Cimmer 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 a pumpernickel bread bowls. Serve with corn sticks. Chopped red peppers may be added for additional color. Toasted almonds can be added to the soup or sprinkled on top for a garnish. Diced ham can be added to soup.

Source - Cooking With Breeze