Chicken & Wild Rice Soup
This is my last hurrah for soup season! It’s been stormy here, so I snuck this yummy dinner in one last time before summer strikes! :) This is a hearty, chunky, veggie laden, and delicious soup! Thanks to my sister-in-law, Melanie, at Mel’s Kitchen Cafe. She gave this to me a loooong time ago, when we were both practically newly weds. :) Oh, one more tip – It is also fabulous served in a bread bowl. You can find a recipe for bread bowls here. (Something I like to do: When I bake breadbowls for my small family we don’t eat all of them, so I freeze the rest and then I can pull them out when I make soup next time, and it makes dinner that much more special and tasty.) I bet this recipe would be super yummy with this chicken stock as its base… Mmmm!
Chicken and Wild Rice Soup
submitted by Erin Walker ~ The Sisters Cafe
½ c. butter
1 finely chopped onion
½ – 1 c. frozen corn (or ½ c. chopped celery, if preferred)
½ lb fresh mushrooms, sliced
½ c. carrots, sliced
¾ c. all-purpose flour
6 ½ c. chicken broth (can use 7 bouillon cubes plus 6 ½ c. water)
2 c. cooked wild rice (once I tried using a box of wild rice/brown rice combo with a seasoning packet and it was great)
1 lb boneless, skinless chicken breasts, cooked and cubed
½ tsp salt
½ tsp curry powder
½ tsp mustard powder
½ tsp dried parsley
½ tsp black pepper
1 c. slivered almonds
2 c. half-and-half (you could use non-fat half-and-half for a low-fat version, but I haven’t tried it.)
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
Next add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 1 to 1 ½ hours. Do not boil or the roux will break. Delicious served in a bread bowl as well.
Yield: 6-8 servings