Source:

Wanda Devereaux

Serves/Makes:8-10

Ingredients

• 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

Preparation

• 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.

Comments

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.