My Favorite Soup

My favorite soup (aside from those my mom makes) is the Queen's Soup at Atwood's Bakery in Alexandria. It is a think creamy soup with wild rice and chicken. I have found the recipe here by John Folse. Today I got an email from Bisquick with a quicker and easier version that's almost just as good! I tweaked a couple of things (some on purpose, one on accident) that you'll see in green. I thought I'd pass it along! Let me know if you try it!

Here's the recipe:

2

tablespoons butter or margarine

2

medium stalks celery, sliced (1 cup)

1

medium carrot, coarsely shredded (1 cup)

1

medium onion, chopped (1/2 cup) I used 3/4 cup

1

small green bell pepper, chopped (1/2 cup) I'm not a fan so I left them out

1/4

cup Original Bisquick® or Bisquick Heart Smart® mix

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon dried thyme leaves, if desired

1

cup water

1

can (10 1/2 oz) condensed chicken broth

1 1/2

cups canned or frozen cooked wild rice I couldn't find it in the freezer or can so I used the Far East brand white and wild rice mix and prepared it according to the directions, omitting the spice packet

1

cup half-and-half I used fat free

1/3

cup slivered almonds, toasted

1/4

cup chopped fresh parsley 

I added 4 shredded cooked chicken breast tenderloins

1. In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
2. Stir in Bisquick mix, salt, pepper and thyme. Stir in water, broth and wild rice. I added the chicken here. I also accidentally added the half and half here. It didn't ruin it. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
3. Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).

Makes 4 servings (1 1/4 cups each)