This is one of my favorite uses of leftover chicken. I stumbled across potato starch one day and realized it is magic when it comes to thickening soups (side note: also when deep frying). It does a better job than flour, making the soup deliciously thick, velvety and creamy. Sip it once, sip it twice, sip that chicken soup with rice.
Helen
- 3 tablespoons butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 large carrots, diced
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine
- 1 cup wild rice
- 2 bay leaves
- 8 cups chicken broth
- 3 tablespoons potato starch
- 1/2 cup heavy cream
- 2 cups cooked chicken
In a large dutch oven, melt butter over medium-low heat. Add onion, celery, carrots, salt and pepper. Cook until vegetables are cooked through, about 10 minutes. Add wine and stir, scraping any bits from bottom of pot. Add wild rice, bay leaves and chicken broth, increase heat to medium-high and bring to simmer. Simmer uncovered, stirring from time to time, for 45 minutes, give or take, until the rice has softened (this time can vary depending on how fresh your rice is).
In a small bowl, whisk together heavy cream and potato starch. Add to the soup, stirring well and continue to simmer until the soup has thickened, about 5 minutes. Stir in diced or shredded cooked chicken. Season to taste.
Spencer Family Cookbook 