CREAM OF CHICKEN WITH WILD RICE SOUP

CREAM OF CHICKEN WITH WILD RICE SOUP image

Yield 12 servings

Number Of Ingredients 12

1/2 cup white onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 teaspoon fresh garlic, diced
1/2 cup butter (or margarine)
2 or 3 whole chicken breasts (bone in, skin on)
1 cup heavy whipping cream (optional)
1 cup half and half
1 cup white wine
1 cup shredded spinach
1/2 cup boxed wild rice blend
Salt and pepper

Steps:

Place chicken breasts in covered pan. Bake in oven at 350 for 45 minutes or until done. When chicken is ready, allow to cool Remove skin from breasts and pick chicken from bones. Chop chicken and set aside. Place the skin, bones, drippings (which you've saved from the baking dish) into a sauce pan. Add some onion and celery (beyond what's listed above), the leftover carrot top and cover with water. Bring to boil, then simmer for an hour or more. In an empty, large stock pot, melt butter. Add carrots, celery, onion and garlic (listed above). Cook until brown. Pass broth mixture through a sieve until clear. Add clear broth to stock pot. Add more water to bring volume to about 2/3 gallon, if needed. Bring to a boil. Add wild rice blend. Cover pot. Cook and stir liquid for 30 min. or until rice is done. Salt and pepper if needed. Add wine. Add chicken and spinach. Stir in half and half and cream. Return mixture to low boil and remove from heat.