The stormy season has officially arrived around here - howling winds, driving rain, and power outages. Which means baking and soup making are in full swing at our house.
I thought I would share one of our favorite soup recipes just in case stormy weather is headed your way as well.
little hangs making bread to go with our soup
Creamy Chicken & Wild Rice Soup
(adapted from this recipe)
Ingredients:
(I usually double it, so we have leftovers.)
5 cups chicken broth
3 cups water
2 cooked, boneless chicken breast halves, shredded
1/2 cup diced onions
1/2 cup carrots
1/2 celery
1-2 minced garlic cloves
1 (4.5 ounce) package quick cooking long-grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 cup butter
1.5 cups heavy cream/whole milk
This is how I cook the chicken: brown it first in a pan over medium-high heat, then add it to a pot of boiling of for 20 minutes, remove and shred.
1. in a large pot, sauté the carrots, onion, celery, garlic, and 1/2 T. butter until the onions are translucent.
2. Add the broth, water, and chicken to the veggies and bring to a boil. Then, add rice (reserving the seasoning packet), cover and remove from heat.
3. In a small bowl, combine: salt, pepper, and flower.
4. In a medium sauce pan, over medium heat, melt butter. Stir in the contents of the seasoning packet until bubbly. Reduce heat to low, then stir in the flour mixture, a little at a time. Then, whisk in the cream/milk a little at a time until smooth, (not thick).
5. Stir the cream/milk mixture in to the pot with the broth, and cook over medium heat until heated through, about 10 minutes. Enjoy!
A soup dinner at our house would not be complete without bread from this book - Delicious! Do you have a favorite stormy weather recipe?
