I can't claim this recipe as my own. I don't know where I got it, quite possibly while in Culinary Arts school. Anyway, it's one of my favorites and I use it a lot in my catering business and at home. Feeds 12.Chicken Wild Rice Soup
This recipe is a series of fairly simple steps: Cook a white roux, sauté the vegetables, thicken the broth, and then stir it all together with some seasonings. The soup is then finished with cooked rice, chicken and whipping cream.
½ cup plus 2 tablespoons butter
1 cup flour
2 tablespoons 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
(or just use green pepper)
2 cups frozen white or yellow corn, thawed
2 cups sliced mushrooms
1 medium jalapeno pepper
1 gallon (16 cups) homemade or canned chicken broth
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
(or just use 1/2 teaspoon black pepper)
¼ teaspoon ground nutmeg (don't loose sleep over it if you don't have it)
¼ teaspoon cayenne
1½ pounds chicken breasts, cooked and diced (cook off the breast in the oven with a little salt and pepper, or cut up the breast and give them a quick saute. Don't over cook!)
3 cups cooked wild rice (You can find canned wild rice: 1 large)
1 cup heavy whipping cream
Make the Roux:
Heat butter in a skillet set over medium heat until hot. Stir in flour. Cook over low heat 2 minutes, or until mixture becomes a paste, stirring constantly — do not brown. Set aside
Heat chicken fat or butter in a large sauté pan set over medium heat until hot. Add celery, carrot, onion, green pepper and red pepper. Increase heat to medium-high; cook until onion is tender. Stir in corn, mushrooms and jalapeno. Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently.
Remove from heat. Bring broth to boil in an 8-quart stock pot. Stir in butter and flour mixture. Simmer until thickened, whisking like the dickens to prevent lumps. If you have lumps once it comes to a simmer, strain it. Or live with it. Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne. Bring to a simmer, stirring occasionally.
Add chicken, rice and whipping cream. Cook just until heated through.