Chicken, Celery, Wild rice, Chicken bouillon, Trick

Chowder with wild rice

Ingredients

Servings 4 servings
  • 150 g boiled chicken meat
  • 1.5 l chicken broth
  • 1.5 cups wild rice
  • salt
  • bay leaf
  • onion - 1 onion
  • 0.5 cup cream with 35% fat
  • butter - 2 tbsp.
  • carrots - 2 pcs
  • 2 stalks petiole celery

Cooking

Step 1

Rinse rice, soak in cold water for 40 minutes. Peel, wash and chop vegetables. Melt the butter in a large saucepan over medium heat, add the vegetables, stir and simmer for 10-15 minutes.

Step 2

Then add the rice and stir-fry lightly. Pour in the broth, put the bay leaf, cover with a lid and cook over low heat for 1 hour.
At the end of cooking, pour in the cream, mix.

Step 3

Pour 2 cups of soup into a blender, puree until smooth, then pour back into the pot. Add chicken pieces to the soup, warm a little and season to taste with salt and pepper.

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