Chicken Wild Rice Soup

Ingredients

• 1/2 cup wild rice, rinsed and drained
• 4 cups cold water
• 1 teaspoon salt
• 3 chicken breast filets
• 3/4 cup minute rice
• 1/3 cup onion, minced
• 1/3 cup carrot, finely chopped
• 1/4 cup celery, finely chopped
• 1 small bay leaf
• 1/2 teaspoon basil leaves
• 1/8 teaspoon white pepper
• 2 teaspoons chicken base
• 2 cups whipping cream
• 1/2 to 1 teaspoon salt

Directions

Place wild rice and cold water in a saucepan. Bring to a hard boil. Add 1 teaspoon salt. Reduce heat, cover tightly, and boil gently for 30 minutes. Turn heat off; let stand on burner for 25-30 minutes. Drain excess water.

Place chicken breasts in a separate large saucepan; cover with water. Bring to a boil, reduce heat to a slow boil until cooked through, about 15 to 20 minutes. Skim off foam. Remove chicken; allow to cool.

Add the prepared wild rice, Minute rice, vegetables, seasonings, and chicken base to the water the chicken was cooked in. Cut up the chicken into bite-size pieces and add to mixture.

Add more water if necessary to just cover ingredients; bring to a boil, reduce heat and boil gently for 15 minutes or until vegetables are tender. Remove bay leaf.

Add cream and 1/2 to 1 teaspoon salt.

Heat through without boiling. Thick and creamy!