Thursday, January 13, 2011

Comfort Food: Chicken and Wild Rice Soup

So much for my December soup series, huh? The snow is still falling however, and it's still a good season to cozy up with a bowl of warm soup. So we're back at it! This recipe comes from my sister Monica. Among many things, she is an amazing cook. The reason I love this soup is that it is the perfect blend of creamy and brothy, plus wholesome veggies and wild rice do a dance in your mouth. I despise beef stew because you are essentially eating spoonfuls of gravy. Blech! Forget the stew, and cook up some Chicken & Wild Rice Soup instead!




Here's a picture of the needed ingredients. I really don't trust anyone besides Uncle Ben's. Buy the 6.0 oz boxes of Long Grain & Wild Rice Mix (includes an herb packet with 13 herbs or something like that). Also, the chicken is pre-cooked and added at the end.



This recipe basically has 3 "10 minute sessions" of cooking/boiling. So, in a large saucepan, combine 11 1/3 cups water, and 2 boxes (6.0 oz) of Uncle Ben's Wild Rice. I also add 2 heaping tablespoons of chicken base.

Bring this first batch to a boil, then reduce heat, cover, and simmer for 10 minutes. You still want to have some boil action going to make sure your rice gets cooking.

Next you stir in your raw veggies and cover and simmer again for 10 minutes. You definitely want more boil action going (nothing too crazy) so your veggies get soft. Veggies include:
* 4 medium carrots, sliced
* 2/3 cup chopped onion
* 4 stalks of celery, sliced

Now our last 10 minute session. Stir in 4 cans cream of chicken soup and 2 cups of cubed, cooked chicken. My suggestion would be to put all of the cream of chicken soup in a bowl and add a cup or two of your soup and whisk it really smooth to let it incorporate better.

This last step could take as little as 8 minutes. Just cook it until rice and veggies are tender.



Wa-la! Delicious. And the flavors season overnight so it's even better the next day.

Here's the recipe (which I doubled):

CHICKEN AND WILD RICE SOUP

5 2/3 cup water
1 pkg (6.0 oz) long grain and wild rice mix
1 heaping TBL chicken base
1/3 cup chopped onion
2 medium carrots, sliced
2 celery stalks, sliced
2 cans cream of chicken soup
1 cup cubed, cooked chicken

In large saucepan, combine water, rice with contents of seasoning packet and chicken base. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in carrot, celery, and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and veggies are tender.
Enjoy!
Love,
Mrs. Olsen

3 comments:

Wade and Marilyn said...

Looks wonderful.

Angenette said...

I bet this could be recreated without the use of cream-of-soups.

Lee Family said...

Porter said, "This is my new favorite soup." Hoorah!