Chicken and Wild Rice Soup |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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A creamy, yet light soup with chicken, mushrooms and wild rice. Ingredients:
1 whole chicken |
5 stalks celery |
2 medium leeks |
2 large onions |
2 carrots |
4 garlic cloves |
16 ounces of uncle ben's wild rice |
12 ounces mixed mushrooms |
1/2 cup cream or 1/2 cup whole milk |
salt |
pepper |
Directions:
1. Rinse chicken well and place it in a large stock pot with 2 stalks of celery, 2 carrots, and 1 onion cut into large chunks. Add 1 tablespoon of salt and 2 tsp of pepper, to taste. Cover with water. Bring to boil and drop to simmer. Cook this for at least 2 hours to make stock, skimming off froth as you do so. You can also use leftover chicken bones, wings, backs, or necks to do this. Can also be done with leftover turkey or a turkey frame.
2. Remove chicken and, if using a whole chicken or something with usable meat, set aside to cool. Throw out veggies or puree them and add to broth. They do not have a nice texture but can be used to thicken.
3. Thoroughly clean leeks of all sand and slice only the white parts thinly.
4. Dice remaining celery, onion and the garlic. Half small mushrooms and quarter larger ones.
5. Cook all vegetables in a separate pan until soft with a little butter, then add to stock.
6. Remove chicken meat from the bone and dice into bite size pieces or shred. Add to stock.
7. Return stock to boil and add the Uncle Ben's rice. Be sure not to forget the seasoning. It really adds a lot of flavor.
8. Return to boil, drop to simmer and cook over medium heat until the rice is tender, about 25 minutes.
9. Remove from heat and finish with cream ,if desired. Test for salt and seasonings, add what is desired. Be aware that the Uncle Ben's contains salt.
10. Freezes well, however, omit cream if freezing until after you thaw. Makes a large batch. Can be made with another box of rice if you desire a thicker texture.
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