Chicken and Wild Rice Soup

By HazyWaters

Ingredients

• 1 left over baked/rotisserie chicken carcass with a good amount of meat on it.
• 3 quarts of water
• 2 tablespoon chicken bouillon granules
• 1/2 cup butter (1 stick)
• 3/4 cup finely chopped onion
• 1 large clove of garlic
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 cup all-purpose flour
• 12 oz uncooked wild rice
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried savory
• 1/8 teaspoon dried mustard powder
• 1 teaspoon fresh ground black pepper
• 3 tablespoons dry sherry
• 1/2 cup slivered almonds, toasted
• 2 cups half-and-half
• 1 cup cubed, cooked chicken (optional)

Details

Servings 12
Preparation time 45mins
Cooking time 105mins

Preparation

Step 1

Place the chicken carcass, water and chicken bouillon in a large saucepan. Bring to a boil. Boil for 5 minutes. Reduce heat to just below boiling and simmer for 10 minutes. Stir and break up the chicken.

Strain the chicken over a large, reserving the broth and allowing the chicken to cool. Once cooled, separate the chicken from the carcass and set aside.

Pour the reserved broth into a medium pan. Bring to a boil and add the wild rice. Reduce heat to cook the rice at a low boil for 10-15 minutes.

In the large pan, melt the butter over medium heat. Stir in the onion, garlic, celery and carrots. Sauté for 5 minutes. Add the flour and stir well for 2-3 minutes.

Gradually pour in the chicken broth/rice mixture, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Add the chicken, parsley, thyme, savory, mustard powder, ground black pepper, almonds and sherry. Allow to heat through, and then pour in the half-and-half. Let simmer for 1 to 2 hours. Stir occasionally. (Note: Do not boil or your roux will break.)