Hospitality, Friendship, Encouragement

Wednesday, October 20, 2021

Creamy Chicken and Wild Rice Soup (Miss Mustard Seed Recipe)

 


I saw this recipe on Marion's blog and thought it sounded great. I love a good creamy soup. (This photo is from her blog)

Here is the recipe and at the end I'll tell you what I did differently.

INGREDIENTS
  

  • 3 T butter
  • tsp olive oil
  • 3 chicken breasts
  • salt & pepper
  • 2 tsp dried thyme
  • 1 T chopped garlic
  • 1 small vidalia onion, chopped
  • 1 cup carrots (chopped or shredded)
  • 2 ribs celery (chopped)
  • 64 ounces unsalted chicken stock
  • 2 boxes near east original wild rice (save 1 spice packet)
  • 1 cup whole or 2 % milk
  • 1 cup cream
  • 1/4 cup flour
  • splash of white wine (optional)
  • salt & pepper to taste
  • fresh chopped parsley for serving

INSTRUCTIONS
 

  • Preheat dutch oven to medium-high heat with drizzle of olive oil and 2 T butter.
  • Rinse chicken breasts and pat dry. Salt and pepper chicken. Brown in dutch oven on both sides, about 4-5 minutes per side until cooked through. Remove chicken and set aside.
  • Add chopped onions, carrots, celery, thyme, garlic, and 1T butter to the dutch oven. Cook on medium heat until soft.
  • Add two boxes of wild rice, one spice packet, and 31 ounces unsalted chicken broth. Bring to a boil. Once soup is boiling, turn heat to low, cover and cook for 20 minutes.
  • Mix 1 cup milk and 1 cup cream with 1/4 cup flour to make a slurry. Set aside.
  • After 20 minutes, remove lid and stir. The broth will be mostly absorbed into the rice. Add slurry of milk, cream, flour, and remaining 32 ounces of chicken broth. Stir and bring back to a boil over medium-high heat. Once soup reaches a boil, turn down to medium low heat until thickened. Add a splash of white wine for flavor (optional.) Shred chicken with a fork and stir into soup. Salt & pepper to taste. Top with fresh chopped parsley.

This soup is fantastic!

I did a few things differently but only because I used what I had.

1. I cooked it in a regular pan and not a dutch oven.

2. I used wild rice I bought at Aldi and the flavoring is in with the rice, and not in a separate packet. It was delicious.

3. I didn't use celery, or top with fresh parsley, because I didn't have any of either item.

4. I didn't give a splash of white wine for the same reason as above.

I did not miss the celery, parsley, or white wine. My family raved about this soup, and I will be making it again.



3 comments:

  1. Sounds and looks wonderful!

    LOVE one dish/pot meals!!!!

    🍁 🎃 🌰 🎃 🍁

    ReplyDelete
  2. It looks like the perfect chilly weather soup.

    ReplyDelete
  3. Looks good and I love what you left out and that you didn't need a dutch oven. That all sounds doable to me!

    ReplyDelete

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