September 18, 2014

From My Soup Pot: Creamy Chicken & Wild Rice Soup

First, I just wanted to say thank you to everyone who read my post last week about by grandfather and shared your thoughts and sympathies with me. I really appreciate it. It was a tough week, but we came together as a family and had a love-filled send-off for my Papa. He will be remembered fondly and greatly missed.

And then, as it should, life has a way of going on...

So, today I realized that it's been a little while since I shared a recipe. And as the weather starts to get a little cooler I always find myself inspired to make more homemade soup. I tried this new, delicious recipe yesterday and everyone enjoyed it so much that I thought I'd share it with all of you. Thanks to www.cookingclassy.com for sharing it with me!

So, here you go...

photo from cooking classy.com

Creamy Chicken & Wild Rice Soup
1 c. uncooked wild rice blend (I used Lundberg's Wild Blend Rice)
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
7 tbsp butter, sliced and divided
1 clove garlic, minced (or 1/2 tsp minced garlic)
5 c. low sodium chicken broth
1/4 tsp each dried thyme, marjoram, sage and rosemary
salt and pepper to taste
1 lb boneless, skinless chicken breast
1/2 c. flour
1 1/2 c. milk
1/2 c. half & half (or heavy cream)
1 tsp lemon zest

Prepare rice according to package directions. (If you use Lundberg's wild rice blend, note that it takes almost an hour to prepare, so make sure that you allow enough time for this. You can either start the rice and then halfway through it's cook time start the soup, or you can prepare it in advance. You can even prep it and put it in the fridge the day before. I just made it earlier in the day when I chopped my veggies so I could just throw the whole thing together quickly before dinnertime.)

Then, in a large pot or dutch oven, melt 1 tbsp butter over medium heat. Add onion, carrots and celery and sauté until slightly tender, about 4 minutes. Add garlic and cook 30 seconds. Then add chicken broth, thyme, marjoram, sage and rosemary. Season with salt and pepper to taste (I used 1 tsp salt and 1/2 tsp pepper). Increase heat to medium-high, add raw chicken breasts and bring mixture to a boil. Cover pot with lid and allow to boil for about 12 minutes, or until chicken is cooked through. Remove chicken to cutting board and shred (or chop) into small, bite-size pieces. Meanwhile, reduce heat to low and add cooked rice. Then add shredded chicken back into soup.

In a separate, medium saucepan, melt remaining 6 tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking, slowly pour the milk into the butter-flour mixture. Cook mixture, stirring constantly, until it thickens. Add mixture to the soup and stir to incorporate. Continue cooking soup for a few minutes to allow it to thicken. Then adjust consistency as desired by thinning with additional chicken broth. Stir in half and half or heavy cream and lemon zest. Season with additional salt and pepper as desired.

Serve warm with fresh bread (I served it with sour dough).

There you have it! Delish! We all loved it...my 5 year old said it was the best soup ever! And I plan to enjoy leftovers for lunch today :-) I highly recommend!

Until next time, happy cooking!






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