Nancy Dooleys Cream Of Chicken Wild Rice Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Another Nancy Dooley recipe, this one has graced our Christmas table since the very first time we made it. The nutty flavor of the wild rice shine here. Ingredients:
4 ounces wild rice |
2 - 3 pound whole chicken |
3-1/2 cups water |
1 tablespoon olive oil |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 tablespoon chicken bouillion granules |
3/4 teaspoon pepper |
1/4 teaspoon salt |
1/4 cup butter |
1/2 cup flour |
2 cups half and half |
1/2 cup dry white wine |
Directions:
1. Cook wild rice for 30 minutes, drain, rinse and set aside.
2. Simmer whole chicken in the water for 45 minutes.
3. Strain stock and reserve.
4. Cut the chicken into bite-size pieces and set aside.
5. Saute the onmion and celery in olive oil, covered, for 5 minutes.
6. Put stock and rice into soup pot.
7. Stir in the boullion granules, salt and pepper.
8. Simmer for 20 minutes
9. Melt the butter in a saucepan, whisk in the flour and the Half and Half to make a white sauce.
10. Cook and stir until bubbly.
11. Stir into soup pot.
12. Add chicken back to the pot.
13. Add white wine.
14. Heat soup through completely.
|
|