Organic Cream of Chicken and Wild Rice
Soup
This soup is full of wild rice, vegetables
and cubes of cooked chicken in a slightly thickened chicken
broth with a little tang of lemon juice. Ingredients:
• 1 cup Wild Rice (about 8 oz.)
• 10 cups Chicken broth
• 1 large White onion, chopped (about 1 cup)
• 2 to 3 cloves Garlic, minced
• 4 stalks Celery, sliced (about 2 cups)
• 2 cups Mushrooms, sliced
• 4 medium Carrots, peeled and sliced (about 2 cups)
• 4 Tbsp Butter
• 1/2 cup Flour
• 2 tsp Savory, sage, OR thyme
• 3 cups cubed, cooked Chicken
• 2 or 3 Tbsp Lemon juice
• Salt & Pepper to taste
•
Method:
In a saucepan, bring 4 cups chicken broth and the wild rice to a
boil; reduce heat. Cover and simmer about 50-60 minutes, or
until rice is tender. (Do not drain.) Meanwhile, in a Dutch
oven, saute onion, garlic, celery, mushrooms and carrots in
melted butter until tender. Add flour and desired herb to
vegetables, stirring well. Add remaining chicken broth to
vegetables; cook until slightly thickened and bubbly. Stir in
cooked wild rice and any broth remaining, and the chicken.
Simmer on very low heat about 30 minutes. Add lemon juice just
before serving; Season to taste with salt and pepper. Garnish
with sprigs of fresh dill, parsley, thyme, or savory.
Notes:
Number of servings: 6-8
The Organic Pacific Gourmet's focus is the finest
Certified Organic Beef & healthy, Certified Organic
Chicken products delivered to your home or office.
