KitchenMagician's Recipe

CHICKEN - CREAMY WILD RICE SOUP

Category: Cream Soups

Makes 6 servings.

2 T. unsalted butter
2 onions, chopped
1 stalk celery, chopped
2 lb. precooked chicken pieces (wings, thighs, or drumsticks)
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 chicken pieces 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 into soup.
Add chicken and simmer until soup is slightly thickened, about 10 minutes; season with salt and pepper.