4 large white potatoes, peeled and cut in chunks
6 whole carrots, scraped and cut in slices
1 medium onion, chopped
1/2 cup chopped celery
1 cup heavy cream
1 1/2 cup cooked wild rice, cooked in chicken broth (see note below about Wild Rice)
Salt and Pepper to taste
Cover chicken with water. Sprinkle with salt and boil until done. Remove chicken from broth, and when cool enough, pull chicken from bone and cut into bite sized pieces. Reserve broth (you will need 1 1/2 cup of broth for cooking the rice and leave the remainder of the broth in your pot for cooking the vegetables).
Add potatoes, carrots, onion, and celery to the pot with the reserved broth. Cook until vegetables are tender, then add cooked chicken, rice, and heavy cream. If needed, add additional chicken broth to soup mixture. Bring to a boil; heat throughly.
Salt and pepper to taste.
About Wild Rice
All wild rice is not the same and the rice in this recipe makes a difference. If you decide to use white rice, you can, but the uniqueness of this soup is a result of the wild rice. My rice comes from Minnesota (thanks to a special friend). I use one with a nutty flavor for this soup and it is longer, fuller than most of the wild rice, a superior jumbo grain that is 1/2 to 3/4 of an inch or more in length.
Cooking the Rice
When cooking the rice, keep in mind that 1 part uncooked rice yields 3 parts cooked.
In a medium sauce pan, bring 1/2 cup wild rice, 1 1/2 cups water (or the reserved chicken broth), and 1/2 tsp. salt to a boil. Cover, reduce heat to a steady simmer, and cook until rice is tender, 45 to 60 minutes.
Places to Purchase Wild Rice
http://www.northbaytrading.com/minnesota-grown-wild-rice
http://www.mnwildrice.com/