We normally make this soup the day after Thanksgiving, but with turkey and turkey stock. It uses the leftover Wild Rice Casserole which we make extra of just so we can have this soup! The wine (Marco Negri) that is used in this soup is a sweeter white wine. My cousin gave us this wine as a gift about 7 years ago and I am completely puzzled as to how it survived as long as it did without us drinking it.
- 4 cups Chicken Stock, see Recipe
- 3 cups Wild Rice Casserole, see Recipe
- 2 cups diced, cooked Chicken, see Recipe
- 2 teaspoons Kosher Salt , or to taste
- 1 cup White Wine + 1/4 cup
- 1 1/2 cups Heavy Cream
- 1 medium Onion, diced
- 3 stalks of Celery, diced
- 2 Carrots, diced
- 1 clove of Garlic, minced
- 1 tablespoon Olive oil
Saute onions, celery, carrots and garlic for 10 minutes over low heat with the olive oil until onions are translucent, not browned.
Add 1 cup of the wine along with the chicken to the pan along with the veggies, and turn the heat up to medium high. Let the alcohol and liquid evaporate for about 5 minutes.
Add the chicken stock, cream, salt and Wild Rice Casserole. Simmer over medium low for 20 minutes.
At the end of the cooking process, if you would like a little more of a pronounced wine flavor add in an extra 1/4 cup of wine.