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Chicken & Wild Rice soup
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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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