Chicken Wild Rice Soup
(1 to 1 ½ gallons depending on how much you thin it)
1 cup Carrots, small dice
1 cup Celery, small dice
1 cup Yellow Onion, small dice
1 4 oz. can Mushrooms, stems & pieces, chopped
3 qt. Chicken Broth, divided
1 lb. bag Wild and Brown Rice
1 lb. Cooked Chicken Breast, small dice
1 tbsp. Chicken Base
1 tsp. Salt
½ tsp. Black Pepper
¼ tsp. Cayenne Pepper
1 cup Heavy Cream
In a 6 to 8 qt. slow cooker, put everything but the heavy cream. Stir to mix well, top with lid and turn on low for 6 to 8 hours. Add the heavy cream 10 minutes before serving stirring to mix. This is a thick soup, so thin it if you need with chicken broth or water. Taste and adjust seasoning as needed. Serve with some good bread.
Place the carrots, celery, onion and mushrooms in a large pot (6 to 8 qt.) and add 2 qt. of the chicken broth. Heat this mixture on medium until it comes to a boil and then continue for 30 minutes. Now add the rice to the pot and return to a boil. Once at a boil, lower temperature to simmer, cover with a lid and continue for another 30 minutes. Remove lid and add the remaining chicken broth, chicken, chicken base, salt and both peppers. Stir mixture and continue to simmer for 30 minutes remembering to stir occasionally. Just before serving, add the heavy cream, mix and heat another 10 minutes. This is a thick soup, so thin it if you need with chicken broth or water. Taste and adjust seasoning as needed.
Note: You can easily cut the recipe in half to make a smaller batch. If you do, a 4 qt. pot or pan will serve you well.
Note: Feel free to add more cayenne pepper or some hot sauce if your tastes require a little more heat.
Note: You can change out or add different vegetables to meet your personal
Note: I will add a little sherry (1/2 to 1 cup) to the soup occasionally. It just gives a nice taste enhancement. Be sure to add with the first chicken broth.
Ideas for the Future