|Minnesota Wild Rice Soup with Chicken|
- 4 cups chicken broth or stock
- 2 sliced carrots (I like to finely slice the tapered end of a carrot, then cube the rest)
- 1 onion, finely diced
- 2 sticks of celery, chopped and diced
- 1/2 cup (about 2oz) wild rice
- 3 bacon rashers, chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup half and half cream
- 1/2 teaspoon thyme
- 2 cooked skinless chicken breasts, chopped up
Make stock or use canned chicken broth
You can use ready-prepared chicken broth, or make your own by simmering the chicken in 4 cups of plain water with an added teaspoon of salt for an hour or so. You can add your rice to this mixture and at the end of cooking time, remove chicken, let it cool, then chop it up and return to pot.
- In a large clean pan, melt the butter.
- Add the prepared vegetables and bacon and cook gently for 10 minutes or so, to soften.
- Add the stock or broth, and the rice if uncooked at this point.
- Bring to boil, cover pan with lid, reduce heat and simmer for an hour or so until the rice is soft.
- Mix the flour with a little bit of cold water to reach a smooth paste, and add to pan, stirring well so that it doesn't go lumpy.
- Bring back to boil, and then turn heat off.
- Add the half and half cream, mix in well, and serve.