Wednesday, November 23, 2011

Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup
from Chef Mommy
serves 6 as a main course

1 Cup Diced Carrots
1 Cup Diced Celery
1 Pound Raw Chicken Breasts
1 Package of Rice-A-Roni Long Grain and Wild Rice
4 Cups Low-Sodium Chicken Stock
2 Cups Water
1/2 Cup (1 Stick) Butter
3/4 Cup All-Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups Half-and-Half

In a dutch oven, combine carrots, celery, chicken, rice (and seasoning packet), stock, and water.  Cover and cook on medium-low for about an hour, until chicken and rice are cooked.  Take the chicken out and shred with two forks, then place back in the soup.  Melt the butter in a medium sauce pan over medium heat.  In a small bowl, combine flour, salt and pepper.  Whisk in the flour by the tablespoon to form a roux.  Whisk in cream, a little at a time, until fully incorporated and smooth.  Stir cream mixture into soup and cook on low for an additional 15 minutes.  Dish up and enjoy!

I've never been much of a fan of chicken wild rice soup, but when I found this recipe on pinterest, I thought I would give it a shot.  And I hated it.  Just kidding.  It was awesome!  The roux adds a 'gravy' flavor that makes it very comforting and perfect for a chilly night. This dish would also be perfect to use up some leftover Turkey from Thanksgiving instead of the chicken!  Next time I think I'll add some diced onion and a nice woodsy herb like rosemary to step it up a notch.  You can also prepare this in the slow cooker, just combine the first 6 ingredients in your slow cooker and cook on low for 6-8 hours or high for 4 hours.  Happy Thanksgiving! 

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