Chicken And Wild Rice Soup

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Because wild rice is a natural match for smoked foods, the broth is infused with a little bacon to add a smoky flavor. Onions, port, and vinegar add sweet and sour notes. You can also use smoked chicken, duck, or pork in this soup.

Ingredients

• 6 cups water
• 2 cups uncooked wild rice
• 3 thick-cut bacon slices, chopped (about 3 ounces)
• 5 cups thinly sliced red onion (about 1 large)
• 1/4 cup port or other sweet red wine
• 6 cups Brown Chicken Stock
• 3 cups shredded roasted chicken breast (about 1 pound)
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Bring 6 cups water to a boil in a medium saucepan, and stir in wild rice.
2. Reduce heat; simmer, partially covered, 35 minutes or until rice is tender.
3. Drain and set aside.
4. Place bacon in an 8-quart stockpot over medium heat.
5. Cook 10 minutes or until bacon begins to crisp, stirring frequently.
6. Add onion; increase heat to medium-high.
7. Cook 10 minutes or until golden brown, stirring frequently.
8. Add port, and simmer 8 minutes or until port evaporates.
9. Add stock; simmer 5 minutes.
10. Stir in rice, chicken, and remaining ingredients, and simmer 5 minutes or until thoroughly heated.

Yield: 8 servings (serving size: 1 1/4 cups)