Chippewa Lakes Chicken Wild Rice Soup

By

Donna and I really like his soup. It is probably our all-time favorite soup that does not have tomatoes in it. Not a tomato or potato can be found in this soup. We do stray from the original recipe with the first two ingredients. We reduce these two ingredients in half because we prefer our soups a little soupier than Dave.
 
I am a frequent customer of Famous Dave's Restaurant in Richmond, Virginia. I used to say that my favorite dish at Famous Dave's was the ribs. But after many trips to Famous Dave's I now include the entire menu as my favorites. He has a chicken and wild rice soup that is absolutely wonderful If you haven't tried Famous Dave's then I suggest you do. If there is no Famous Dave's close to you, try his cookbook: http://www.famousdaves.com/shop.cfm

View complete recipe

  • 9

Ingredients

  • 1/2 cup plus 2 tablespoons butter
  • 1 cup flour
  • 2 tablespoons chicken fat or butter
  • 1 cup finely chopped celery
  • 1 cup diagonally sliced carrot
  • 1 cup finely chopped onion
  • 1/3 cup finely chopped green bell pepper
  • 1/3 cup finely chopped red bell pepper
  • 2 cups white shoe peg corn or corn niblets
  • 2 cups sliced mushrooms
  • 1 medium jalapeno
  • 1 gallon chicken broth
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne
  • 1 1/2 pounds cooked chicken breast halves, coarsely chopped
  • 3 cups cooked wild rice
  • 1 cup heavy whipping cream
  • 1/2 cup slivered almonds, toasted

Preparation

Step 1

Heat the butter in a skillet until hot.
1. Stir in the flour.
2, Cook over low heat for 2 minutes or until it is the consistency of roux, stirring constantly; do not brown.

Heat the chicken fat in a large saucepan until hot.
1. Add the celery, carrot, onion, green pepper and red pepper.
2. Sauté until the onion is tender.
3. Stir in the corn, mushrooms and jalapeno.
4. Cook until the mushroom begin to turn golden brown, stirring frequently.
5. Remove from heat.

Bring broth to a boil in a 2-gallon stockpot.
1. Stir in roux.
2. Simmer until thickened, stirring frequently.
3. Stir in vegetable mixture, parsley, salt, black pepper, white pepper, nutmeg and cayenne.
4. Bring to a simmer, stirring occasionally.
5. Add chicken, wild rice and whipping cream and mix gently.
6. Cook just until heated through, stirring occasionally.
7. Ladle into soup bowls.

Sprinkle with the almonds.

View complete recipe