This soup is definitely stick-to-yer-bones good! It also pairs excellently with Moscato.
Ingredients:
2 lbs. chicken breasts
1 cup chopped celery
1 cup chopped carrots
1 medium onion, chopped
1 carton of small portobello mushrooms, sliced thinly
1 tsp. dried thyme
1 tsp. dried garlic
1 tablespoon olive oil
1/2 cup white wine
2 tbs. butter
1 pint of heavy cream
12 cups of chicken broth
1 1/2 cups wild rice
salt & pepper to taste
Heat a large soup pot over medium high heat. Add the olive oil. Once the oil is heated, swirl it to coat the pan. Add chicken breasts. Sprinkle with garlic, thyme, salt & pepper. Cover and let it cook 5 minutes on each side. Once the chicken is no longer pink, remove it from the pot and let it rest on a cutting board for 5 minutes. Add the butter, mushrooms, celery, onions and carrots to the pot. Stir and let it cook for about 5 minutes, or until softened. Add the wine to deglaze the pan. Reduce heat to medium and cover.
Chop the chicken up into bite size pieces. Add it back to the pan. Add the chicken broth and turn the heat up to high. Cover the pot.
As soon as the broth is boiling, add in the rice. Cover and let it return to a boil. Reduce the heat to medium-low and let the soup simmer for 30-45 minutes. Once the rice is done, add the cream and stir.
Makes 8-10 servings.