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The Queen's Soup




Source of Recipe


the web


List of Ingredients




4 boneless, skinless chicken breasts
1 gallon chicken stock/broth
1/2 cup wild rice
1/2 cup converted white rice
1/2 cup butter
1/2 cup flour
1/2 cup diced carrots
1/2 cup diced yellow bell peppers
1 tbsp chopped thyme
1 tbsp chopped sage
1/4 cup chopped chives
1 cup heavy whipping cream
salt and black pepper to taste



Recipe



In a 3-gallon stockpot, heat chicken stock to a simmer. Poach chicken breasts in hot stock for 10-15 minutes or until thoroughly cooked. Remove, allow to cool, dice into 1/4-inch cubes and set aside. Stir wild rice into the simmering stock and cook 30 minutes. Add white rice and cook 15 additional minutes or until rice is tender. Rice will act as a
thickening agent. In a separate saucepan, melt butter over medium-high heat. Whisk in flour, stirring constantly, until a white roux is achieved. Add carrots, yellow bell peppers, thyme, sage and chives. Cook 3-5 minutes then add this roux mixture to the stock, stirring constantly. Stir in heavy whipping cream and bring to a low boil. Season with salt and pepper. Mix in diced chicken and cook 2 additional
minutes. Use additional stock or water to retain soup-like consistency. Adjust seasonings if necessary. Serve in warmed soup bowls over fresh garlic croutons.