Chicken and Wild Rice Soup

 

As I’ve mentioned before, I love soup.  I can’t think of one I don’t like.  Yes, I even like split pea.  This one is so creamy and the taste of thyme is lip-smacking good.  I could eat it every day.  It’s warming without being heavy.

Every recipe I found for this type of soup looked a little complicated, but it really shouldn’t be.  I’ve added a bunch of shortcuts I now take.   I wanted you to see the original recipe so you could make your own choices, but I’ve flown way past that stage.  I  have an apology.  I’m a recipe saver until I’m not.  I’ll see something in a magazine or on the side of a package or a talk show, and I’ll tear it out, make a screen shot, make a note.  Once I’ve tried it and we vote it’s a keeper, I type it up and put it in my 3-ring binder.  Away goes the original recipe.  I’m such a maroon.  I should be giving credit to whomever wrote the recipe originally.  If by some chance you recognize the recipe, let me know and I’ll give you authorship.  My bad, and I promise to do better in the future.

 

3 tbsp. butter

1 onion, chopped

2 large carrots, sliced into rounds

2 stalks celery, thinly sliced

½ a Costco Rotisserie chicken, cubed

1 tbsp. fresh thyme leaves, plus more for garnish

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

3 tbsp. all-purpose flour

4 c. low-sodium chicken broth/more if you find it too thick

1/2 c. heavy cream

1/2 c. wild rice blend

 

DIRECTIONS

  1. In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender, approximately 6 minutes. Add chicken, thyme and garlic and stir until fragrant, approximately 1 minute. Season generously with salt and pepper.
  2. Add flour and cook until combined, 1 minute.
  3. In a separate pot, cook rice in chicken broth until tender.
  4. Combine chicken veggie mix with rice, chicken broth and cream and season with salt and pepper.

 

From the Recipe Box:

Greg took one bite of this and said it was the best spoonful of soup he’d ever put in his mouth.

The first time I made it, I couldn’t find the type of rice called for so I used a Rice a Roni type wild rice mix.  The next time, I found Lundberg Wild Blend Rice in the organic section, not an aisle I typically frequent.  I don’t know if it made a huge difference, but I’m sticking with the Lundberg.

I’ve since taken lots of shortcuts like Costco chicken, and it’s still incredible.   I use my carcass broth in place of purchased broth.

I serve this with Oyster crackers.  It looks like the poster child of white food.

Freezes ever so well.

and remember: Take a risk!  (You’ll thank yourself one day)

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