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)
– Remove the boiled chicken pieces from the pot and cut them into smaller pieces
– 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.