Sunday, January 24, 2010

Chicken & Wild Rice Soup

This is my families' all-time favorite soup. There is always an argument as to how thick this soup should be: my dad likes a thin broth; my husband likes his spoon to stand up in it; I like it somewhere in the middle. You can use more or less chicken broth to get it the thickness that you desire. I think this soup is so popular because it has ingredients that most people are comfortable with. The carrots, celery, chicken and rice soak up the cream making you feel warm and loved as you eat it.  You can speed up the cooking process by buying a roasted chicken from your grocery deli and buying your wild rice already cooked and plump in a can. I have been pefecting this recipe for probably the last ten years and I have found that this soup is pretty forgiving. As long as you have most of the ingredients on hand you will end up with a mini masterpiece.
Chicken & Wild Rice Soup
1/4 c. butter
2 c. carrots, sliced
2 c. celery, sliced
1 c. onion
2 cans chicken broth
1 can cream of chicken soup
2 c. half and half or cream
1/2 c. minute rice, white or brown, uncooked
2 c. cooked wild rice
1 sm. chicken, meat cut in medium size chuncks
1 tsp. parsley
In a large stock pan, melt butter and add carrots and celery. Saute on medium heat for 5 minutes. Add onions and continue to saute and stir occassionaly for 5 minutes more. Add chicken broth and simmer until vegetables are tende but not too soft. Add cream of chicken, cream, minute rice, wild rice and seasoning. Simmer on low for 15 minutes. Add chicken and heat through.
If you don't have cream, add another can of cream of chicken or mushroom soup and use 1 c. milk
If you want to thicken your soup, add more minute rice
If it needs more flavor, add a couple of Tbs. worchesteshire sauce
I like to use a cooked chicken from my grocery store but I have also cooked 2 fresh or frozen chicken breasts or a large can of shredded chicken
Freeze leftovers for a quick work lunch
Printable Recipe

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