Chicken and Wild Rice Soup
Makes 12 – 1 cup very hearty servings
1 cup uncooked wild rice, washed and rinsed
1 10 oz can condensed cream of chicken soup
4 cups homemade chicken broth (or 1 carton low sodium chicken broth)
1 cup mushrooms, finely diced (about 4 large, 5 – 6 medium sized)
2 large peeled and coarsely shredded carrots
2 large ribs of thinly sliced celery
1 large finely diced white or vidalia onion
¼ cup finely diced fresh flat leaf Italian parsley
1 tsp dried thyme, crushed
½ tsp dried poultry seasoning
½ tsp chopped garlic
2 large sprigs fresh thyme
1 large dried bay leaf
½ cup dry sherry or white wine
1 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
1 cooked rotisserie chicken, meat shredded from bones without skin.
Wash and rinse 1 cup wild rice
Cook wild rice in a saucepan, covering rice with cold water.
Bring to a boil, then reduce to simmer.
Cook for approx 45 mins.
Drain, set aside for use tomorrow.
(Should make about 4 cups of cooked wild rice).
Saute onions, mushrooms, carrots, celery and in olive oil on stovetop until translucent.
Add herbs and bay leaf. I allow to simmer with vegetables for a bit before adding the broth.
Add chicken broth.
Simmer on medium-low until vegetables are tender so all flavors marry (about 15 mins)
Reduce heat to low.
Add 1 can of condensed chicken soup.
Add 1 can of milk (I use fat-free, but many people prefer whole milk)
Whisk together until smooth.
Add shredded chicken, (skin removed).
Add cooked wild rice.
Stir thoroughly, cover and heat on low.
To serve, garnish with finely chopped chives and sliced toasted almonds.