10 Servings 35 min Cook
1/2 Cup Butter
2 Medium Carrots
1 Stalks, large (11 inches long) Celery
1 Medium (2-1/2" dia) Onions
1/2 Cup Wheat Flour
2 Cup Chicken Broth
4 Cup Canned Chicken
2 Cup Wild Rice
1/2 Cup Sour Cream
1/2 Tsp Salt
1/4 Tsp, ground Pepper
1 Tsp Parsley
In a Dutch oven, heat butter over medium-high heat.
Add carrots, celery, and onion; cook and stir until tender.
Stir in flour until blended; cook until bubbly.
Gradually stir in broth.
Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Stir in remaining ingredients; return to a boil.
Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally until wild rice is tender.