Leckie's Wild Rice and Chicken Soup
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 1 whole (3- to 4-pound) chicken
- 1 medium onion, quartered
- 1 celery stalk, quartered
- 2 carrots, quartered
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- ⅔ cup wild rice
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrots
- ¼ cup (½ stick) butter
- 1 tablespoon minced fresh thyme
- 1 teaspoon Worcestershire sauce
- Dash of Tabasco (to taste)
- 2 cups heavy cream
- ¼ cup toasted sliced almonds
Method
- In a stockpot, combine chicken, onion, celery, carrots, bay leaf, salt and pepper. Cover with about 3½ quarts water, or enough to cover ingredients. Heat to boiling; reduce to a simmer and cook, partially covered, for about 1 hour (until chicken is done). When chicken is cooked, remove and cool; remove skin and bones and cut meat into bite-size pieces.
- Strain broth; skim fat from surface, if desired.
- While the chicken is cooking, in a medium saucepan bring 1¾ cups water to a boil. Stir in wild rice, reduce heat and simmer for 45 minutes (or until done). Rinse rice in cold water in a colander and reserve.
- In a large skillet, sauté onion, celery and carrots in butter until onion is soft. Add about 8 to 10 cups of the reserved broth and simmer for 20 minutes. Stir in thyme, Worcestershire and Tabasco. Add wild rice and bite-size chicken pieces. Add heavy cream, and heat to a simmer.
- Serve topped with toasted sliced almonds.
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Photographed from Lucy's collection.
