Searching for good recipes on the internet sometimes nets me a really really good one.
I had gone to the website cooks.com to find a recipe for Chicken and Wild Rice Soup. I had my doubts as to whether the recipe would be as good as I wanted it to be.
Being a basic cook, i.e. following every single step one by one, I found that the recipe lacked a step and I had to improvise. So, here is the improvisation of the recipe – I omitted the onions.
The ingredients are as follows:
2 quarts chicken broth
1 box of Uncle Ben’s Wild Rice original recipe (seasoning packet will not be used)
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/4 cup bell pepper, chopped
1 qt whole milk
Salt (to taste)
Pepper (to taste)
8 ounces fresh mushrooms (sauteed in butter)
1/2 cup flour
1/2 cup butter
4 cups cooked chicken (I used skinless chicken thighs)
|Organic Imagine Chicken Broth
|Uncle Ben’s Long Grain & Wild Rice
|Ingredients for Chicken & Wild Rice Soup (add butter)
– In a large pot, add the chopped vegetables and the wild rice to the 2 quarts of chicken (or vegetable) broth.
– After it starts to boil, simmer approximately 40 minutes
– While the ingredients in the pot are cooking, melt the butter in a large skillet
– Once melted, add the chopped mushrooms and saute until the mushrooms are soft
– Add the flour to the mushroom mixture and whisk
– Slowly add the milk and continue whisking the mixture
– Stir until thick (about 7 to 10 minutes)
– Cut the chicken in medium sized pieces and add those pieces to a small pot of water
– Boil the chicken until it’s cooked (about 15 – 20 minutes)
– Add the mushroom sauce mixture and the cooked chicken to the vegetable/rice mixture
– Add salt and pepper to taste.
Heat through for about 30 minutes.
|Chicken and Wild Rice Soup
The original recipe assumes that one knows what it means when it says “4 cups cooked chicken.” I did not. I am a very basic cook and follow the directions as stated. Since I didn’t know what it meant, I boiled the chicken to cook it. I’ve been told that it can also be baked.
This recipe makes about 10 bowls of soup and tastes great the next day also. I served it with English muffins with the Wild Blueberry Jam from the Sherburne Farm in Vermont.