Its been raining here a lot and there seems to be NO END in sight. It will occasionally stop from time to time but then it just picks right back up again. I don’t know why I feel the need to make soup when the weather gets bad, but there you have it. Maybe its something my Mom did OR maybe its engrained in my DNA or something! That would be cool. Either way, I made a huge pot of delicious soup and you lucky people get the recipe!
It takes around 1 hour to get all the ingredients prepped and cooked. The hardest part is chopping and waiting. And, to keep the calories low, I used fat free half and half, but who am I to tell you to use the fat free stuff. If you need a little pick me up, then use the good stuff OR the even better stuff: cream! You’ll have to take a few things up with your hiney, but its well worth the confrontation.
Also, this recipe calls for a specific kind of wild rice: Uncle Ben’s Long Grain & Wild Rice Original Flavor (6 oz. box that is skinny and orange) It is very important that you use that kind because it comes with a special spice packet that flavors the soup. Well, I don’t want to force you to buy this, but in my opinion you need it to get the same result that I did. It was only $2 or so. That plus chicken stock, carrots, celery and onions doesn’t end up being all that expensive. Splurging on a little rice never hurt anyone! Plus this particular rice in this soup is amazing! After taking his first bite, my husband said “wow….this is delicious!” So, there you have it folks! Get cooking!
Creamy Chicken & Wild Rice Soup
2 tablespoons butter
2 tablespoons olive oil
1 cup onion, diced
4 ribs celery, chopped
4 large carrots, peeled and cubed
6 cups good quality chicken broth
3/4 lbs. chicken breasts, cubed
1-6 oz. box Uncle Ben’s Long Grain & Wild Rice
1 1/2 cups half and half (I used fat free)
1/3 cup all purpose flour
plenty of salt and pepper
In large pot, heat butter and olive oil. Sautee onions, celery and carrots on medium low heat for 10 minutes to soften. Season vegetables with salt and pepper. Pour in chicken broth and cubed raw chicken. Raise temperature to medium high heat to poach chicken in cooking liquid. Once chicken has cooked and become opaque, pour in rice and seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally. In small bowl, whisk cold half and half with flour until smooth. Pour into soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve hot.