KitchenMagician's Recipe

CHICKEN AND WILD RICE SOUP

Category: Recipes

Makes 6 servings.

2 T. unsalted butter
2 onions, chopped
1 stalk celery, chopped
1 leftover turkey carcass, chopped into 4 pieces*
3 c. dry white wine
6 c. chicken broth
1 c. wild rice
2 carrots, chopped
1/2 tsp. thyme
1/4 tsp. baking soda
1/4 c. all-purpose flour
1 c. heavy cream
3 c. chopped cooked chicken
salt and pepper

In large Dutch oven, melt butter over medium-high heat. Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes.
Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.
Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes.
Stir in chicken broth, carrots, thyme, and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
In small bowl, whisk flour and cream until smooth.
Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper.

*Leftover chicken or turkey wings, thighs, or drumsticks can be used in place of the carcass.
**baking soda help break down the tough fibers, and speeds up the cooking of the wild rice.