About this recipe:This is a hearty soup with a lot of texture. It is perfect in winter with a roaring fire and some crusty bread. You can really change the taste of the soup depending on what kind of chicken you use. Poached chicken yields a good flavour, whereas roast chicken offers a more complex taste.
1 onion, chopped
2 sticks celery, chopped
2 carrots, chopped
250g uncooked wild rice
2L chicken stock
1 bay leaves
125ml double cream
150g cooked chicken, diced
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Melt the butter in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
Add the cream and puree 500ml of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.
Needs a lot more water or stock than recipe said as it was far too thick, I saved some in the fridge for another day as I usually do and when I came to heat it up u could cut it with a knife lol, also the flavour needs something more not sure what though, overall not bad but could be better. - 27 Mar 2010