Chicken Soup With Ancient Grains
From mbelisle 12 years ago
- 60 min to make
- Serves 14
This is an adaptation of a recipe for Chicken and Wild Rice soup I made with what I had on hand and it turned out well enough to be asked for again.
Ingredients
- 2 quarts water shopping list
- 3 tbsp chicken boullion or equivalent shopping list
- 4 tbsp dried parsley shopping list
- 3 tbsp dried thyme shopping list
- 1 tbsp minced garlic shopping list
- salt shopping list
- pepper shopping list
- 6 large carrots, peeled and grated shopping list
- 1 medium onion, chopped shopping list
- 2 cups cubed cooked chicken shopping list
- 3 cups cooked wild rice and ancient grains medley shopping list
- 1/2 bag frozen corn (about 3 cups), thawed shopping list
- 2 cans cream of chicken soup, undiluted shopping list
- 1 cup dry white wine or chicken broth shopping list
- 3 tbsp cornstarch shopping list
How to make it
- Place all ingredients except the canned soup, wine and cornstarch in a large dutch oven and heat to boiling.
- Whisk soup and wine together in a small saucepan over medium heat until heated and smooth.
- Stir into soup pot.
- Cover and simmer 30 minutes, stirring occaasionally.
- Combine cornstarch with just enough water to make smooth and stir in to simmering soup, simmer until thickened, about 2 min.
- Serve hot with fresh buns or bread.
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