Chicken & Wild Rice Soup

This soup recipe is one of my absolute favorites. There aren’t many soups that get a repeat appearance in my house through ‘soup season’ because there are too many good soups and not enough time, but this one will have it’s day in the cool weather at least twice…maybe three times!

Having pre-cooked chicken and wild rice in the freezer helps this one come together in pretty short order – but it’s not a pre-requisite, so if you don’t have these prepped and in waiting just be sure to tack on a little extra time on the front end to boil the chicken and the rice. These don’t come into play until near the end of the recipe so there is prep and initial stages of cooking happening during which the chicken and rice can be prepared as well.

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Ingredients:
2 cups cooked chicken, shredded
1/2 cup wild rice, cooked according to package directions
1T butter
1T olive oil
1/2-3/4 cup celery, chopped small
1/2-3/4 cup carrot, shredded
1 green pepper, chopped (note: in the picture you will notice I used red bell pepper for this batch because I had them out of the garden to be used up. It was good but not as much so as the green — stick with green if you can)
1 medium onion, chopped
3 T whole wheat flour
Salt & Pepper to taste
5 cups chicken stock
1 cup water
1 cup cream
1/3 cup sliced slmonds, toasted
1/4 cup fresh parsley, chopped

Instructions:
Saute veggies in butter/oil
Add flour, salt & pepper – stir to combine and cook for approx 1 minute
Whisk in stock and water
Bring up heat to a boil, add chicken and rice to the pot
Cover, drop heat to low and keep warm until ready to serve (skip this step if you are serving immediately)
Just prior to serving, stir in cream, parsley and almonds
Taste and adjust seasonings (salt and pepper) as needed – I always add more of this, in small increments until it tasts just perfect but everyone’s palate is different so there’s no specific instruction on what the exact measurements would be.

Tip: this recipe can be made in advance, up until addition of the cream, etc., and frozen. If you are someone who likes to do freezer prep cooking – add this one to your list! On the day of serving, simply thaw and warm over the stove. Add in the last ‘just prior to serving” ingredients and you will be all set to go!

There is something about the addition of the toasted almonds that just send this one over the top. It’s ridiculously good. I don’t even mind eating the leftovers every day for an entire week afterwards — sometimes even for breakfast.

Happy Souping!
H

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2 responses to “Chicken & Wild Rice Soup

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