Ingredients
- 12 cups water, divided
- 1⅓ cups wild rice
- 1 (3 lb.) whole chicken, cut into pieces
- 2 T vegetable oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup fresh mushrooms, sliced
- 2 T chicken bouillon granules
- ¾ teaspoon ground white pepper
- ½ teaspoon salt
- ½ cup butter
- ¾ cup all-purpose flour
- 4 cups milk
- ¾ cup white wine
Directions
- Combine 5 cups water and the rice in a medium pot and bring to a boil. Cover, reduce heat to medium-low and simmer about 30 minutes until grains are parboiled or tender yet firm to the bite. Drain excess liquid and set aside.
- Combine remaining 7 cups water and chicken in a large stockpot. Bring to a boil, reduce heat to low, and simmer about 40 minutes until meat is tender and fully cooked in the center. Remove chicken from the pot and allow to cool. Strain broth from the pot and set aside. Remove chicken meat from the bone, cut into bite-sized pieces and set aside.
- Heat oil in the same stockpot over medium heat. Sauté celery and onion in hot oil for 5 minutes. Stir in mushrooms and cover and cook 5 to 10 minutes until vegetables are tender. Return broth to the stockpot and add parboiled rice. Stir in bouillon, white pepper and salt. Simmer uncovered for 15 minutes.
- While soup is simmering, melt butter in a medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and cook until mixture is bubbly and thick. Whisk in about 2 cups simmering broth, then pour broth-milk mixture into the stockpot.
- Add the chicken and wine to the soup and cook about 15 minutes until heated throughout.
Nutrition Information
Servings Per Recipe: 8
Per Serving: 572 calories; protein 34g; carbohydrates 38g; sugars 8g; total fat 30g; saturated fat 7g; sodium 432mg; vitamin C 2mg; potassium 587mg