Laurie's Chicken Wild Rice Stewp
Total preparation time: 1 hour
Serves: 10Ingredients:
- 2 tablespoons Olive Oil
- 4 stalks, sliced Celery with leaves
- 2 Large Carrots, coursely shredded
- 1 chopped Large Onion
- 3 tablespoons Flour
- 1/2 teaspoon fresh ground pepper
- 2 10 oz cans chicken broth
- 4 cups water
- 3 Knorr Vegetable Bouillon cubes
- 4 medium potatoes, peeled and cubed
- 4 cups cooked wild rice,Mahatma or Uncle Bens
- 2 chicken breasts, cooked, diced
- 4 tablespoons fresh parsley
Steps:
- Cook chicken. Just foil poach the chicken for an hour at 350 degrees or use leftovers from another meal.
In separate large saucepan, cook rice according to package directions; use an equal amount of olive oil instead of butter.
- In large 8-quart stockpot, sauté all vegetables in olive oil (except potatoes) until onions are slightly translucent. Stir in flour and pepper to coat vegetables, pour in chicken stock, water, bouillon cubes, potatoes, chicken and 4 cups of the rice. You’ll probably need to add more water to just cover other ingredients; it should be a thick, chunky soup. Add another bouillon cube, 1 per two cups of extra water added. Bring to a boil, reduce heat and simmer approx. 30 minutes, stirring occasionally. Cook until potatoes are cooked through.
- Top with a sprinkle of fresh ground pepper and chopped parsley.
- To save time, use meat from a roasted chicken from your local grocer’s deli or
use a 13 oz. can of cooked chicken.
To make a vegetarian version, just leave out the chicken and chicken broth and use vegetable broth. You can add peas and/or top stewp with slivered almonds to add a little extra protein, crunch and flavor.
Make a creamy version by adding 1 1/2 cups of half & half during the last 5 minutes of cooking. Cook until heated through.
- Bonus Recipe:
Laurie’s Chicken Stewp With Rice Pot Pie
5-6 cups leftover Stewp
Pie crust for two crust pie
Preheat oven to 350 degrees. Use your favorite piecrust recipe or store-bought crust, line bottom of pie plate with crust, fill with leftover stwep, using a slotted spoon so it won’t be too soupy, top with second crust. Seal and crimp edges with a fork and put four slits in top of pie to let steam out. Line crust edges with pie crust liner or aluminum foil to prevent burning. Place pie on foil lined cookie sheet. Bake for 45 minutes or until golden brown and hot in center.