Chicken Wild Rice Soup
1,174 views · Published 22 December 2013 · 13:05 · Indexed 8 November 2026
Channel: Flora Sage · 2013 · Howto & Style
Erica's Chicken Wild Rice Soup 1-2 cups sliced Carrots 1-2 cups diced Onion 1-2 cups sliced Celery 3 small cans of stems and pieces mushrooms, drained 1/2 stick butter 2 hind quarter pieces of raw chicken (bone and skin in tact) or 4 pieces or dark meat chicken with bone and skin in tact 1 cup Wild Rice 3 cups water (for rice) Rue: 1/2 cup flour (Spelt works the best, but you can use All Purpose if you like) 1 cup water (for rue) To Taste: 2-3 tsp Thyme 1 tsp Salt 1 TBS Pepper 3-5 TBS Curry Powder / Paste 1-3 TBS Chicken Bullion 1 pint Half & Half Sauté diced onion with butter in large pot on Med/High heat until onion is golden brown. Remove onion from pot and set aside. In same pot place chicken on bottom of pot, pour in 1 cup wild rice and 3 cups hot water over chicken. Cover and cook on Medium heat for 25 min or until rice cracks. After rice cracks, remove chicken from pot, remove skin from chicken. Cut chicken meat into 1 inch pieces and put meat back into pot. Discard chicken bones and skin. Add carrots, celery, mushrooms and sautéed onions to pot and stir well. Add seasonings to taste and a small amount of water if need be (about 1/2 cup). Stir well and cover. Bring to a boil, remove lid, stir well, be sure to scrap bottom of pot, then reduce heat and simmer for 15-20 min. After 15-20 min add Half & Half, stir well. Taste soup and add additional seasons to taste. Simmer for an additional 15-20 until carrots reach desired tenderness. Serve with gluten free bread or your choice of crusty bread for a wonderful hearty winter soup. Hope you enjoy. M. Flora Peterson
