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Cream of Chicken with Wild Rice Soup
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
135 minutes
Creamy chicken and wild rice soup with mushrooms, white wine, and homemade stock.
Ingredients:
  • 12.25 cups water, divided
  • 1.3329999446869 cups wild rice
  • 1 (3 pound) whole chicken, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup fresh mushrooms, sliced
  • 2 tablespoons chicken bouillon granules
  • 0.75 teaspoon ground white pepper
  • 0.5 cup margarine
  • 0.75 cup all-purpose flour
  • 4 cups milk
  • 0.75 cup white wine
Instructions:
  • In a medium pot, bring 5 1/4 cups of water and rice to a boil. Cover, reduce heat to medium-low, and simmer for about 30 minutes until grains are parboiled and tender yet firm. Drain excess liquid and set aside.
  • In a large stockpot, bring together the remaining 7 cups of water and chicken. Let it boil, then lower the heat and simmer for about 40 minutes until the meat is tender and cooked through. Take the chicken out to cool. Strain the flavorful broth and separate it. Remove the chicken from the bones, cutting it into bite-sized pieces.
  • In the same stockpot, gently cook the celery and onion in hot oil until soft, about 5 minutes. Add mushrooms, cover, and cook until tender, 5 to 10 minutes. Pour in the broth, mix in the parboiled rice, bouillon, white pepper, and salt. Simmer uncovered for 15 minutes.
  • Melt margarine in a saucepan until smooth. Gradually whisk in flour, followed by milk until thick and bubbly. Slowly whisk in 2 cups of simmering broth, then combine with the rest of the broth in the stockpot.
  • Combine tender chunks of chicken meat with a beautiful splash of wine in the simmering pot of soup, allowing the flavors to meld together perfectly over the next 15 minutes.

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