Made up some Creamy Chicken with Wild Rice soup with a side of toasted sour dough. Hit the spot dead center!
Cooling nights so Comfort Food
- Thread starter ofelles
- Start date
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- May 12, 2011
- 22,172
- 7,150
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
At the ways prices are going there's going to be a lot of soup meals around here.
Warren
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
- 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.
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