Tuesday, October 26, 2010
Chardonnay Chicken and Wild Rice Soup
Soup is so wonderful; especially when cooler weather rolls around. When winter really kicks into high gear a bowl of soup and fresh bread is great comfort food for me. This chicken wild rice soup is incredibly delicious. As you might imagine from the amounts of the ingredients it is also a HUGE recipe. We each had a bowl for lunch on Sunday, packaged up four bowls to give away and still had five large bowls worth to freeze. No complaints from me!!
1 onion diced
1 red bell pepper diced (You could use green too, though I am personally not a fan.)
3 stalks of celery diced
2 carrots peeled and diced
4 raw chicken breasts chopped into bite sized pieces
1/2 cup white wine
1 Quart chicken stock
1 tbsp salt
1 tsp nutmeg
1 tbsp garlic powder
1 tbsp pepper
1/2 gallon heavy cream (yes, a half a gallon)
4 cups cooked wild rice (about 1 cup uncooked)
1 cup white wine
1. Saute onion, red bell pepper, celery and carrots in a large stock pot. ( I mean large. My good sized stock pot was 3/4 full.)
2. Add the chopped raw chicken and cook through until chicken is no longer pink.
3.Deglaze with 1/2 cup of white wine and add chicken stock and seasonings.
4. Add cream. Bring almost to a boil and thicken with roux.
5. Add the rice and wine.
I prefer to thicken after all the ingredients are in the soup and that is what I did in this case.