Recipe by Krystal Shankle
This is a recipe from a local coffee shop here in Oklahoma. It's wonderful, and best with cornbread or just crackers. this soup is definitely a treat!
Top Review by mums the word
Oddly, I found that this soup didn't have much flavour. After simmering the chicken for a good hour, I removed it from the bones and continued on with the recipe. I found that the broth didn't have any flavour so I had to add some chicken bouillon (a good tablespoon) plus salt and pepper. My soup looks just like the photos. I am hoping the flavours will blend overnight as sometimes soup tastes much better the next day. Thanks for the recipe.
- 4 assorted chicken pieces
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon onion salt
- 1 teaspoon thyme
- 1⁄2 teaspoon dried rosemary
- 2 stalks celery (diced)
- 2 carrots (diced)
- 1 small white onion (diced)
- 2 garlic cloves (minced)
- 1⁄4 cup peas
- 1⁄4 cup corn
- 1⁄2 cup wild rice
- 6 cups water
- 2⁄3 cup heavy cream
Directions See How It's Made
- Boil chicken in 6 cups of water until well done.
- Take chicken out let cool a while.
- Now you need to add your wild rice.
- Add carrots cook 5 minutes then add in celery, onion and garlic.
- Cook for 15 minutes.
- Debone chicken pieces and pull apart using hands making small pieces of chicken.
- Add to soup mixture.
- Now it is time to add all your dry seasonings to your soup.
- It is also time to add your peas and corn.
- After this is the time to add your heavy cream.
- Cook on a medium temperature, stirring often until you see it start to cook down or thicken up.
- This will be a process of about 2 hours cooking time.
- But may I state "WELL WORTH IT"!