Cooling nights so Comfort Food

[ofelles]

Made up some Creamy Chicken with Wild Rice soup with a side of toasted sour dough. Hit the spot dead center!

 

[bauchjw]

Looks great! I’ll have a bowl!

 

[chef jimmyj]

Yep...This the start of Soup Season for sure. Was cold and rainy today...JJ

 

[Steve H]

Nice! It is the start of soup season alright!

 

[xray]

Looks delicious! Soup weather has started in PA and sure do eat a lot of it!

 

[SmokinAl]

That looks really good!
We are going to get a little cool weather here tomorrow, so will be making soup too!
Al

 

[HalfSmoked]

Nice job on some rib sticking soup.

Warren

 

[chopsaw]

Nice . That looks fantastic . Son made soup twice last week . We love it .

 

[pushok2018]

Right on time! It's getting colder over here... Looks very nice!

 

[tx smoker]

Oh that does look warm and comforting. Beautiful and delicious looking bowl of soup.

Robert

 

[Brokenhandle]

Looks really good! I like a big hunk of bread with my soup too!

Ryan

 

[HalfSmoked]

ofelles Thanks for the like I appreciate it.

At the ways prices are going there's going to be a lot of soup meals around here.

Warren

 

[JLeonard]

Man that looks great. Can we have the recipe?
JIm

 

[ofelles]

Man that looks great. Can we have the recipe?
JIm

Sure here ya go Slightly modified from a recipe by cookingclassy.com

Creamy Chicken & Wild Rice Soup​

Yield: 6-8 servings

Ingredients:

• 1 cup uncooked wild rice (I used https://mooselakewildrice.com/wild-rice/ )
• 1¼ cup yellow onion, chopped (approx. 1 small onion)
• 1¼ cup carrots, diced (approx. 2 medium)
• 1¼ cup celery, diced (approx. 3 ribs)
• 1 pound Cremini Mushrooms, sliced (I added thesel)
• 10 tablespoons butter, diced, divided
• 2 large garlic cloves, minced (1½ tsp)
• 5½ cups chicken broth (I used a rich home made stock)
• ½ teaspoon of each dried thyme, marjoram, sage and rosemary (or 1½ tsp fresh, minced, of any)
• Salt and ground black pepper, to taste
• 2 lb boneless skinless chicken breasts halves
• ¾-1 cup all-purpose flour
• 2½ cups heavy cream (modified from milk and cream)
• 1-1½ teaspoon lemon zest

Preparation:

• Prepare rice: Wash one cup of wild rice thoroughly. Place the wild rice in a heavy saucepan with 4 cups of salted water. Bring to boil. Simmer covered for about 40 minutes or until tender but not mushy. (Remember wild rice may have different preparation times - light colored wild rice can cook in as little as 20 minutes. Dark wild rice could take 60 - 70 minutes.) Uncover and fluff with a table fork. Simmer for an additional 5 minutes. Drain excess liquid, if any. Halfway through the rice cooking, in a separate large pot, melt 2 tbsp butter over medium heat. Add onion, carrots, celery, and mushrooms (if using) then sauté 4 minutes, add garlic and sauté 30 seconds longer.
• Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to med-high, add chicken and bring mixture to a boil. Cover pot with lid, reduce to med-low and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
• Meanwhile in a separate medium saucepan, melt remaining 6 tbsp butter over medium heat. Add flour and cook 1½ minutes, whisking constantly. Then while whisking vigorously, slowly pour cream into rouxr mixture. Whisk mixture, stirring constantly until it thickens.
• Add roux mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat. Let soup cool slightly and serve.

 

[jcam222]

Looks great. Soup weather is here for sure!