Wednesday, March 7, 2012

Chicken and Wild Rice Soup

Yup - I know - it was 64 degrees today! First time since Thanksgiving - at least according to KTTC at 6.  If I had been planning ahead more, I would have grilled tonight but soup was on the menu and the soup is served!

This was from the BH&G special publication Chicken Dinners and the caption said "If there were such a thing as a state soup, Minnesota's would be some version of this rich, creamy soup."  I would have to agree with this statement and I think this one would foot the bill.  I like that it was creamy and not too thick (I've had some where the spoon stands up - good but just not my style).

Ingredients (and also some chopped boneless chicken breasts)

The veggies are cut and the rice is rinsed and drained



The veggies are sauteed then the chicken broth and rice are added - later the chicken then the cream (well the recipe called for 2 cups of half-n-half but I did one of those and one heavy cream)



Dinner is ready and served - we both went back for seconds




Chicken and Wild Rice Soup Serves: 4 Calories: 479 Prep Time to Table: 75 minutes 
Recipe : BH&G Chicken Dinners 

 Ingredients: 
-1/2 cup finely chopped carrots 
-1/2 cup finely chopped celery 
-12/ cup finely chopped onion 
-1 Tbl butter 
-4 cups chicken broth 
-3/4 cup wild rice rinsed and drained 
-12 oz. boneless chicken cut in ¾” cubes 
-2 tbl butter, soft 
-2 tbl flour 
-2 cups half and half 

Preparation: 
1. In large saucepan cook onion, carrots and celery in butter 6 minutes then add broth and wild wine and cover , simmer 30 minutes 
2. Add chicken and simmer another 20-25 minutes 
3. In bowl combine flour and soft butter to make a paste and stir into saucepan until thick and bubbly and cook for 1 minute 
4. Add half and half and stir over medium heat until heated through 
5. Season with salt and pepper 

Notes:

1 comment:

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