Chicken and Wild Rice Soup (Epoch Times)
For the most part, this time of the year the weather is cool and crisp. Leaves are changing and foods that are comforting for that cosy feel are what you're graving. This recipe that I found on Epoch by Lauren Allen, fits the bill!
Chicken and Wild Rice Soup
(I always say get all the ingredients ready to go then start cooking)
2 cups cooked wild rice* (I used Lundberg
2 Tbsp olive oil
2 ribs celery, diced
2 carrots, diced
1 yellow onion, chopped
1 glove garlic, minced (I used a few)
5 tbsp unsalted butter
1/3 cup all-purpose flour (or a gluten free like arrowroot)
6 cups low-sodium chicken broth (I used reg.)
2 tsp chicken bouillon, better than bouillon base (I didn't use either- as none)
1/4 teaspoon - each, dried thyme, rosemary, and sage
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1-1/2 pounds boneless skinless chicken breasts, or thighs
12 oz can evaporated milk, or use 6oz heavy cream and 6oz. milk (I used 12oz of half and half)
Instructions
Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauce for 30 seconds. Add butter and flour wishing well for 1 minute.
Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. (I chopped into small pieces.)
Stir in milk of choice and cooked wild rice. Taste broth and adjust seasonings, adding more bouillon (if used) or spices, if needed, before serving.
Makes about 9 cups of soup, servings 6 with around 1 1/2 cups each. Recipe notes say you can use any rice, I used Lundberg Wild Blend. I used chicken breast and it was very tender make as sugested, you can make this vegetarian omitting the chicken and chicken broth. I usually don't care for bouillon's ingredients so chose to opt out and I didn't miss it - it was packed with flavor. Enjoy
Lauren Allen creator of this delicious soup has a wonderful blog Taste Better From Scratch, I'm so happy she shared this recipe in Epoch.
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