Ahhhhh, what a perfect Saturday. The sun peaked out and the temperature finally got up to 22 degrees. It doesn’t sound like much, but after days of below zero weather, twenty-two felt like a heat wave. It made morning chores much more enjoyable and the day oh so much better. The pup and I went on a NEATure walk in the woods behind our house and then went home and made chicken and wild rice soup. It was DE-lightful. 🙂 I thought I would share the recipe with you; it is fairly simple. I took a bajillion pictures of my dog playing in the snow, but I did not take on single picture of the soup! My apologies.
2 quarts of chicken broth
1 cup of whipping cream
1 cup of water
4 cups of shredded chicken
(I tore apart a rotisserie chicken. It worked great, however I did find a few bones in my soup. Ooops.)
1 cup of wild rice (uncooked)
1 package of fresh mushrooms
3 stalks of celery
2 tbsp of butter
2 tbsp of flour
Season as you go with garlic, onion powder, thyme, salt and pepper. Or whatever else floats your boat.
- Start by dicing up the carrots, celery and mushrooms.
- In a large pot, melt the butter. Add the veggies and sauté until almost tender.
- Add chicken broth and simmer for about 20 minutes. Don’t forget to season!
- Next, add the cup of water and bring to a boil. Throw in the rice and chicken and reduce heat to simmer on high for another 15 minutes or until the rice is tender.
- Lastly, add the cream. Thicken the soup with flour.
BOOM. You made chicken and wild rice soup! I am a figure-it-out-as-you-go kind of cook, but this is good general recipe. I sure am glad we have some leftovers; the weatherman is saying 30 below zero with the wind-chill for tonight! Yikes.