Awesome Garlic Chicken and Rice Stew

This image is from Google until I make this and snap my own picture.

When I sailed on HMCS St. John's, the Chief Cook was from Newfoundland.  He used to make this soup for Stand Easy that was so good.  I thought that I had the recipe.  This is about as close as I can get.

Get a "bread sword" to go with it.  It's frickin awesome!  This is going to be a recipe your going to want to make, over and over.

Ingredients

1 store bought rotisserie chicken

2 quarts water for chicken broth
2 or 3 stalks of finely chopped celery
2 or 3 carrots, shredded
1 finely chopped onion1/4 cup butter
1/4 cup all-purpose flour

1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1 tablespoon garlic powder
1/4 teaspoon dried thyme
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 cup dry white wine
3 cups cooked wild rice

Stuff you will need

Dutch oven (or a very large pot)

Large pot to make your chicken stock with

Cutting board

Sharp knife

Mixing bowls

Patience and love

Directions

You can purchase a chicken and cook it yourself.  But why?  Getting a rotisserie chicken is so much easier.  Remember, work smarter, not harder.  Shred the chicken and make broth from the bones in the pot for the stock.  OK, so that part was pretty easy.  Remove the bones and throw them out to the sea gulls.

In your Dutch Oven, add the butter, celery, onions and carrots.  Put the burner to medium heat and cook these items till tender.  Probably less than 10 minutes.  Add the flour and stir often.  You don't want to burn the gravy that your making.

Add your chicken stock slowly and stir to make a smooth gravy.  Now you can add the rest of the ingredients.

The "Bread Sword" I spoke of earlier, is a French Baguette.  Cut that up and serve along side the stew.  Wonderful!

Comments and suggestions are ALWAYS welcome!