Friday, October 2, 2015

Creamy Chicken Wild Rice Soup

    With fall fast approaching there is nothing better than a hot bowl of soup to warm you from the inside out. One of our family favorites is the following recipe for creamy chicken wild rice soup. Add  a loaf of warm crusty bread for a hearty 'stick to your ribs' meal that tastes like you have spent all day in the kitchen cooking. We like to make a double batch, so we do all the work once, but can throw a couple means in the freezer for later.
Double Batch (7+ meals for us!)


My mom had to have a bowl right away! :)

Creamy Chicken Wild Rice Soup

2 c. chicken breast ( approximately 2 large)
4-6 chopped/diced carrots
1 medium chopped onion
4-6 stalks celery (can use the leafy tops as well)
1/2 c. butter
1 c. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley
3c. cooked wild rice
1 c. water
8 c. chicken broth
1 pint of heavy cream
1/2 c. toasted slivered almonds (optional)

COOK: Saute the chicken in your stock pot using 2 tbsp. of the butter, when juices run clear remove from the stock pot and set aside. In the same pot saute the vegetables with the remaining butter (carrots, onions and celery), when tender add the flour and seasonings (salt, pepper and parsley) to the vegetable mixture and incorporate until well mixed. This will create a rue that will thicken the soup. Add the water and the chicken broth and whisk well until the rue is completely blended into the added liquids. Simmer until the broth is starting to thicken. Add the chicken (diced/cubed into bite size pieces) and the rice and bring to a gentle boil reduce heat and add the heavy cream and almonds (optional) and simmer until hot. 

Serve with a crusty bread or even in a toasted mini bread bowl.

HINTS:
*I use Zatarain's Wild Rice blend (or any other brand will do) that totals 3 cups cooked rice. I add it uncooked along with the water needed to cook it at the same time that you add the water and chicken broth, adjust your cooking time to allow for the rice to get tender before adding the chicken and heavy cream. These rice blends come with a season packet that makes the soup taste wonderful. When using the seasoning packet I omit the salt called for in the recipe.

** Use garden produce to help make this meal cheaper!


***I like to use my food processor to quick chop the carrots and onions and slice the celery.

****Use a rotisserie chicken if they are on sale or if you previously froze cooked chicken for future dinners. 

*****I have also made this where I cook up a bunch of chicken breasts in the crock pot a day or so ahead of time, when I get them on sale. Then I shred them with a fork and toss into the soup at the end. 

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