Chicken & Wild Rice soup

1. 1

   Place 10 quarts (9450 ml) water in stock pot.

2. 2

   Add whole chicken breasts, celery tops, the large onion quartered, 2 whole carrots, basil, salt and pepper.

3. 3

   Bring to the boil, reduce and simmer, uncovered, for one hour.

4. 4

   Strain liquid into separate pot.

5. 5

   Separate chicken from vegetables, rinse and tear or cut into bite-sized pieces (cook's preference as to size).

6. 6

   Discard vegetables.

7. 7

   1 cup (225 ml) celery, sliced on the diagonal,1 cup baby carrots, sliced on the diagonal and wild rice.

8. 8

   Add salt and pepper to taste (none or very little is needed as stock is already seasoned)

9. 9

   Return to the boil, simmer until rice is cooked (about 1 hour)

10. 10

    Mix the cornstarch and water, adding to soup gradually until dissolved.

11. 11

    Allow 10-15 minutes to thicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.