Chicken & Wild Rice Soup
Last night I craved a warm, delicious, hearty soup. Something to help me forget I'm living in frigid temps this week. Seriously, I woke up this morning to -15 degrees! My husband loved this dish - he said, and I quote, "this is the best soup I've ever tasted! Even better than the Olive Garden!" Oh. Yeah. BOOM! I was excited! I liked it as well, not as much as I did the Cheesy Vegetable Potato that I fixed a while back (I'll have to post that recipe another time) but it was still good. This is a super simple recipe too, which made me like it even more.
Chicken & Wild Rice Soup
Prep: 30 minutes Cook: 55 minutes
Makes: 4 main-dish servings
1/2 cup finely chopped carrot (1 medium)
1/2 cup finely chopped onion (1 medium)
1/2 cup finely chopped celery (1 stalk)
1 tablespoon butter or margarine
4 cups chicken broth
3/4 cup wild rice, rinsed and drained
12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 cups half-and-half or light cream
1. In a Dutch oven cook and stir carrot, onion and celery in hot butter about 5 minutes or until tender. Add broth and wild rice. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add chicken. Simmer, covered for 20 to 25 minutes more or until rice is tender.
2. In a small bowl combine flour and softened butter to make a smooth paste. Stir flour mixture into the rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and black pepper.
- Melinda -
