Our Mom has hit another GRAND SLAM with this thick and hearty soup! Normally, if given choices, Chicken and Wild Rice would not be my first! But from now on, if it's this recipe, there will be no contest! Mom said last week she was going to try throwing together a decent Chicken and Wild Rice! Well, throwing together and decent aren't words I would even use to describe this incredible concoction our Momma has come up with! It is hands down one of the best soups I have ever had the pleasure of eating!!! My mouth and belly are thankful and yours will be too!
Note: My Momma wrote the recipe down as she went and gave me liberty to adjust the methods she used in order to make it perhaps an easier or shorter process! But I will be doing nothing of the sort! You just can't improve on perfection!
In a crockpot on high for 2 hours mix:
1 16 oz pkg Lundberg wild rice (obviously other brands could work as well)
2 medium white onions, diced
7 medium carrots, diced
7 medium celery sticks, diced
1 32 oz carton kitchen basics chicken stock
In a large saucepan combine:
6 chicken breasts
1 qt chicken stock
6 bay leaves
Bring to a boil, turn breast over and turn heat down to simmer for 2 hours.
Once rice and chicken are done, in a large stock pot combine:
3 cups chicken stock
1/4 cup cornstarch
Whisk and boil til thickened. Add 2 teaspoons dried parsley and 2 teaspoons tarragon. Add cooked rice and veggies from the crock pot. Strain the leftover stock and juices from the cooked chicken into the stock pot. Shred the chicken breasts and add them as well. Mix altogether and add salt and pepper to taste!
Recipe by Momma Asay
image by Kara