the first time that I made this soup, it was from leftover Lemon cream Sauce for White Fish, a thinner light and Lemony Sauce for the Fish. Check it out here…it can be made thicker if you like. Chilean Sea Bass with Lemon Cream Sauce
If you are using FRESH Chicken change your cooking time to 4 minutes with 20 min NPR.
4 chicken Hind Quarters Frozen.
1 1/4 c Carrot chopped fine.
1 1/4 c Onion chopped fine.
1 c Celery chopped fine.
3 cloves Garlic Minced.
1/2 tsp Italian Seasoning.
1/4 tsp Rosemary
1/8 tsp Thyme.
3 c Water
1/2 tsp Salt.
1 Lemon Sliced 1/4” slices including rind (you’ll pick the Rind out after).
1/3 c Wild Rice.
2 Tbsp Low Sodium Better than Bullion Chicken
Stop here ?
Add later:
1 c Heavy Whipping Cream
1/4 c Flour or Cornstarch.
1/2 c Water (Make a slurry of the Water and Cornstarch and hold aside til aSoup is done.)
FOR THE SOUP:
Add the Chicken into the Pot, add the chopped Veggies, Water Salt and Spices, Bullion, then the Rice. Don’t add the cream or slurry yet.
Put the lid on and turn the time to 20 min if your using Frozen. (AGAIN if you are using Fresh Chicken set the time to 4 min) When it Beeps allow a full 20 min NPR. Or at least until the pin Drops. The Chicken may not be quite alllll the way done, don’t worry. It’ll cook more as it cools but even then it will finish up after you get the Meat off the Bones. Let cool til handleable, then take Meat off the bones and put it back in later. Chop Chicken into smaller bite size pieces. After that, it’s your choice at this point to either toss the Skin out or save for later Broth in the freezer or just cut it up into very small bits and toss it back into the Soup.
After the Meat is off the Bones and chopped, turn the pot to Sauté HI and add the slurry made from the Flour/Cornstarch (or combination of both to keep it from breaking down) and the 1/2 c water. Slowly stir it into the Soup. When the Soup thickens some, you know that your Flour is cooked in, then add your Cream and stir. Heat till bubbly, taste it at this time and add more Salt Pepper, or Better than Bullion then add the Chicken back into the Soup and let it come back to bubbly and then serve up. Turn the pot off and back on to Keep Warm .
