Ingredients Jump to Instructions ↓

  1. 2 Chicken breasts - excess fat Skin removed

  2. 1 Water

  3. 1 Onion - quartered

  4. 1 Carrot - cut in large chunks

  5. 1 Celery rib - cut in half

  6. 1 Bay leaf

  7. 10 Black peppercorns - whole Salt to taste Soup Ingredients

  8. 1 teaspoon 5ml Olive oil

  9. 1 teaspoon 5ml Red onion - thinly sliced (large)

  10. 2 teaspoons 10ml Celery ribs - thinly sliced (medium)

  11. 3 teaspoons 15ml Carrots - peeled and shredded (large)

  12. 4 Garlic cloves - chopped

  13. 2 cups 474ml Mushrooms - sliced

  14. 1/4 cup 15g / 1/2oz Flour Salt Black pepper - freshly ground

  15. 1 cup 237ml Evaporated skim milk

  16. 1 cup 237ml Sour cream substitute

  17. 1 tablespoon 15ml Corn starch

  18. 2 cups 320g / 11oz Wild rice - cooked To package dir - without fat or salt

  19. 3 tablespoons 45ml Thyme - fresh chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth. When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed. Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes. Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through. Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once.


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