Print Friendly Recipe
- Wanda Devereaux
- 6 large chicken breasts
- 1 bunch whole celery
- 1 large onion and 1 medium onion
- 1 bag baby carrots and 2 whole carrots
- 1 box wild rice
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) cornstarch
- 1 tsp (5 ml) basil
- salt & pepper to taste
- 10 quarts (9450 ml) water
- Chicken broth:
- Place 10 quarts (9450 ml) water in stock pot.
- Add whole chicken breasts, celery tops, the large onion quartered, 2 whole carrots, basil, salt and pepper.
- Bring to the boil, reduce and simmer, uncovered, for one hour.
- Strain liquid into separate pot.
- Separate chicken from vegetables, rinse and tear or cut into bite-sized pieces (cook's preference as to size).
- Discard vegetables.
- Soup-to the freshly made stock, add:
- 1 cup (225 ml) celery, sliced on the diagonal,1 cup baby carrots, sliced on the diagonal and wild rice.
- Add salt and pepper to taste (none or very little is needed as stock is already seasoned)
- Return to the boil, simmer until rice is cooked (about 1 hour)
- Mix the cornstarch and water, adding to soup gradually until dissolved.
- Allow 10-15 minutes to thicken.
- Outstanding crowd pleaser! The wild rice turns ordinary chicken soup into a gourmet meal. The best thing about this soup is that it easily adjusts to individual tastes. You can omit the thickening agent and serve as a broth-type soup. I like it thickened for a richer taste. You can also play with different seasonings without affecting the integrity of the basic recipe. Served with Southern Cornbread or homemade yeast bread, with or without a light salad, it's a great Sunday night supper.
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