Wild Rice, Corn and Smoked Chicken Soup

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 2 tablespoons olive oil
  • 1 large onion, peeled and finely chopped
  • 1 celery stalk, t


Heat the oil in a large saucepan, and stir in the first three vegetables. Cook until golden. Add the dill, stir in the flour and gradually blend in half the stock. Cook for 5 minutes, then stir in the remaining stock and the wine, bring to the boil, and simmer gently until the vegetables are tender. Add the corn, rice and chicken. Bring to the boil and simmer for 5 minutes before serving. To se