Secret Recipes

recipe box

Chicken Wild Rice Soup

  • 1/4 cup or less olive oil
  • 4 to 5 small leeks, washed thoroughly and sliced
  • 1 cup wild rice, cooked
  • 6 cups fat free chicken broth (one large can College Inn)
  • 1 (3 lbs) whole chicken, cut up with skin removed
  • 2 Tbsp fresh lemon juice
  • 1 cup chopped celery
  • 1/4 cup chopped fresh parsley
  • 1 tsp coarse salt
  • 1/4 tsp white pepper
  • 1 bay leaf
  • 1 tsp dried tarragon
  • Chopped parsley for garnish
  • 2 carrots, peeled and cut into 1-inch pieces

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In a soup kettle or Dutch oven, melt butter. stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through.

Servings:
2