1. Saute ham in butter in a large pot over medium heat for 3-4 minutes; add onion, celery, and carrot. Cover, reduce heat to low, and sweat about 5 minutes, or until softened.
2. Stir in flour to coat vegetables; cook 1 minute, stirring constantly. Deglaze with sherry, scraping up bits from the bottom of the pot. Add broth, cooked rice, chicken, and seasonings. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
3. Finish with milk and scallions. Garnish each serving of soup with toasted almonds.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)