Chicken Wild Rice Soup II

Ingredients

• 3 tablespoons almonds sliced
• 5 tablespoons butter 
• 14.5 ounce carrots sliced canned
• 0.5 cup celery chopped
• 21.5 ounce cream of chicken soup canned
• 3 tablespoons parsley dried
• 2.7 cups milk 
• 1  onion diced
• 2  chicken breast halves boneless skinless cubed
• 1 cup water 
• 1 cup rice wild uncooked

Equipment

• sauce pan
• pot

Directions

1. Soak rice in 1 cup water for 6 to 8 hours.
2. Drain.
3. 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.
4. 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.
5. 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.
6. Serve at once.