Large Batch
Yield: Very large pot, ideal for feeding a crowd or freezing
Equipment: 10 quart Dutch oven or large soup pot
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Ingredients
Vegetables
• 3 cups finely diced carrots
• 3 cups finely diced celery
• 3 cups finely diced leeks
• 2 medium onions, finely diced
• 3 cups mushrooms of choice (I use portobello), finely diced
Fats and Aromatics
• 1/2 Stick Butter
• 3 tablespoons garlic, minced or granulated
Seasonings
• 3 tablespoons dried onion powder
• 2 teaspoons black pepper
• Optional:
• 3 tablespoons dried oregano
• 1 bay leaf
Protein
• 2 large chickens, cooked and shredded or finely diced
Grains
• 4 boxes Uncle Ben’s Long Grain and Wild Rice, including seasoning packets
Liquids
• About 4 quarts chicken bone broth
• Water as needed
• 2 to 4 cups creamer or milk of choice
Thickener (optional)
• ½ cup all-purpose cornstarch
Finishing
• 3 tablespoons fresh rosemary, finely chopped
• Salt, to taste
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Instructions
1. Sweat the vegetables in stages
Heat the olive oil in a large Dutch oven over medium heat.
Add the carrots and celery first. Cook for about 5 minutes, stirring occasionally.
Add the onions and leeks. Continue cooking another 5 to 7 minutes, until everything is softened and fragrant but not browned.
Add the mushrooms last and cook just 3 to 4 minutes. The goal is to soften them without overcooking.
2. Add aromatics and seasoning
Stir in the garlic and dried onion powder. Cook for about 30 seconds, just until fragrant.
3. Build the soup base
Pour in the chicken bone broth, adding water if needed so the vegetables are well covered.
Add the pepper, optional oregano, bay leaf, and shredded chicken. Stir to combine.
4. Add the rice
Stir in all four boxes of the long grain and wild rice, including the seasoning packets.
Bring the soup to a gentle simmer. Cover and cook for about 20 minutes, or until the rice is fully tender.
5. Thicken if desired
If you want a thicker soup, whisk the cornstarch with a small amount of cold milk or creamer until smooth.
Slowly pour it into the soup while stirring. Simmer for a few minutes until thickened.
6. Finish the soup
Reduce heat to low. Stir in the remaining milk or creamer until the soup reaches your desired creaminess.
Add the fresh rosemary at the very end.
Taste and adjust with salt as needed.
7. Serve
Remove the bay leaf before serving. This soup is even better the next day and freezes beautifully.