In a large skillet or Dutch oven, melt butter over medium heat. Add onion and cook for 3 minutes or until fragrant. Whisk in the flour. Add the chicken broth and bring to a boil over medium-high heat. Reduce to simmer over medium-low heat.
Add cooked rice, cooked chicken, carrots, almonds, salt and pepper. Cook for 5 minutes, or until heated through.
Add the evaporated milk and cooking sherry. Heat to serving temperature and avoid boiling. Serve immediately!
To save time cooking chicken breasts for this soup, pull and use the meat from a large Rotisserie chicken. Or make your own Rotisserie-style chicken in your Instant Pot!
Replace evaporated milk with heavy cream for an even creamier texture.
Olive oil can be used in place of butter, if desired.
1 1/2 cups grated carrots is a lot for some, so reduce this amount if you desire. I love the addition of texture and burst of color, but there is definitely wiggle room for reducing amounts!
Be sure to fully cook the wild rice before adding it to the soup. For an extra flavorful soup, cook the rice in chicken broth!
Top with extra chopped or slivered almonds!
Replace the flour with corn starch for a gluten free meal.
Calories: 333kcal | Carbohydrates: 29g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 790mg | Potassium: 676mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2943IU | Vitamin C: 11mg | Calcium: 115mg | Iron: 2mg
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