4 ½ quarts chicken stock
1 ½ lbs. chicken, cooked and chopped into small cubes
1 onion, diced
4 tsp. thyme
4 tsp. minced garlic
2 tsp. oregano
2 tsp. black pepper
2 Tbsp. butter
¼ cup flour
2 carrots, peeled and diced
2 stalks celery, diced
½ cup diced ham (optional)
1 quart cream
4 cups cooked wild rice
½ cups toasted sliced almonds
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In large pot, combine stock, chicken, onion, thyme, garlic, oregano and pepper. Bring to a boil. In small saucepan, melt butter over medium heat. Sprinkle with flour. Cook, stirring with whisk or fork, for 3 to 5 minutes, or until mixture is golden. Add to stock mixture. Reduce heat to a simmer.
Add carrots, celery and ham. Simmer for 10 minutes. Add cream. Return to a boil. Remove from heat. Stir in wild rice and almonds. Adjust seasoning with salt and pepper.