Cobble Creek Kitchen

1-3 lbs. Chicken
2 qts. Water

Boil chicken in water until tender. Remove, cool, and shred chicken.

1 1/2  C Wild Rice (I use 2 boxes of Uncle Ben's Wild Rice)
1 Onion, diced
2 cans chicken broth, or bouillon with 4 cups water

Cook together, covered until rice is done and moisture is absorbed.

3 ribs celery, chopped
3 carrots,grated or chopped small
1/2 green pepper, chopped
1/4 lb. fresh mushrooms, finely chopped
1/2 c. butter
3/4 c. Flour
8 c. Chicken Broth
3-4 c. Half & Half
A few teaspoons of chicken base(like bouillon, it's creamy and comes in a jar)

Saute veggies in butter until tender. Gradually stir in flour and cook over low heat for a few minutes. Gradually add the chicken broth, Cook until thickened. Add the rice and the onion and salt & pepper to taste. Stir in half & half. Add chicken. If it is too thick you can always add milk. You can also add chicken soup base (it really makes this recipe tasty!!) to the soup and it makes it even better, I always do this. Add to taste. If you use the base, use less salt.


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Categories: Soups