Dobbs Chicken Soup Dinner

This chicken soup recipe is loaded with vegetables plus both white and wild rice.

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Ingredients:

• 1.5 lbs chicken gizards, liver
• 1.5 lbs chicken breast, cubed
• 2 cups frozen peas  
• 2 stalks celery diced (1 cup)  
• 1 med-large onion, diced (1 1/2 cup)  
• 2 carrots diced (1 cup)
• Hot sauce
• 1 bulb garlic crushed, peeled and chopped
• Salt and pepper to taste
• 1 Tablespoon basil
• 1/4 cup wild rice
• 1/4 cup white rice
• 1/2 bottle white wine
• 1/4 cup olive oil
• Water, as much as 3 qts

Method

In a skillet heat olive oil and add chicken liver and gizzards. Cook until browned. Remove the chicken keeping half the oil. Transfer the first half of the oil to a 6 qt pot. Add the cubed chicken breast in the skillet along with the onions, celery and carrots as well as the garlic (add toward the end). Brown the chicken until it white throughout and place in the pot. Use white wine to de-glaze the skillet scraping all the bits off the bottom. Place the liquid into the pot with basil. Add water and when it comes up to a simmer, add rice and peas. Add a dash of the hot sauce and salt and pepper to taste. I use as much as a 1/4 cup of hot shot. Cook for 1 hour and 15 minutes on low to medium heat. Cool down then re-heat and serve the next day for best flavor. Serve soup with parmesan cheese and parsley.

Notes: Serve with toasted, sliced on the bias French bread with a garlic olive oil and herb dip.

Number of servings: 6

Submitted By: cdobbs11763
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