Wednesday, September 29, 2010

Creamy Chicken and Wild Rice Soup

It's fall (my favorite season!), which means sometimes all a girl needs is a comforting bowl of soup, and what's more comforting than chicken soup? While all ingredients can be prepared fresh, I admit that I cheated some. I used one can (drained) of wild rice to avoid dirtying a second pot; I also used the meat from a store-bought rotisserie chicken. After all, there is little comfort to be had in a meal that you know you'll have to clean multiple pans after! Using my shortcuts turns this into a one pot meal.

I served this with some slices of Italian bread topped with fresh grilled tomatoes.

Creamy Chicken and Wild Rice Soup

5 tbs butter
2 medium onions, finely chopped
2 cloves garlic, minced
2 stalks celery, finely chopped
2 medium carrots, finely chopped
4 tbs flour
1/2 tbs fresh cracked pepper
6 c chicken stock
1 c milk
1 c heavy cream
3 cups prepared chicken, cubed
8 sprigs fresh thyme
2 tbs fresh oregano leaves, chopped
1 bay leaf
2 c prepared wild rice
salt to taste
1/4 c fresh parsley, chopped

In a large stock pot, heat the butter over medium heat. Add onion and saute until translucent, about 8-10 minutes. Add garlic, celery, and carrot and saute an additional 5 minutes. Stir in flour until thickenedy; add pepper.

Stir in stock, milk, and cream. Add chicken, thyme sprigs, oregano, and bay leaf. Reduce heat to medium-low and simmer 40 minutes, stirring occasionally. Fish out the thyme sprigs and strip the leaves off; return the thyme leaves to the soup and discard the stems. Add rice and simmer another 15 minutes. Salt to taste; stir in parsley just before serving. Makes about 8 servings of soup.

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