Sunday, October 6, 2013

Chicken and Wild Rice Soup



Chicken and Wild Rice Soup
The weather has turned cool here in southwest Missouri and visions of hot soup coupled with freshly baked, homemade bread assails my thoughts. While I didn't have time to bake the bread that I would like to have this morning, by using a recipe that I found online as a guide, and tweaking it to use ingredients I had on hand, I did manage to come up with this delicious hot soup for today's lunch. It turned out very nice and I'm sure that it is one I will make again.

CHICKEN AND WILD RICE SOUP

1/2 cup light butter (1 stick)
1 onion, chopped
2 carrots, sliced thin
1 stalk celery, sliced thin
3/4 cup flour
6 cups chicken stock (or 6 cups water with bouillon cubes to taste) - (I used a combination of the two)
1/2 cup brown rice
1/4 cup Minnesota wild rice
2 cups leftover, chopped cooked chicken

(Before starting I combined and cooked the brown and wild rice in a medium pan. That way it would be cooked and ready by the time I needed it.)

In a large soup kettle, melt butter and sauté onion, carrots, and celery until tender. Stir in flour. Gradually add stock until mixture comes to a boil, stirring constantly. Reduce heat to medium low. Add prepared rice and chicken to stock and simmer 10 minutes. Serve hot.

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