I sure didn’t think I’d be talking about soup in April, but you know what – soup does not discriminate when you’re sick. It can be 70 degrees outside, but when your throat is sore and you’re congested, nothing helps like soup.
Haley and I were both feeling pretty lousy yesterday and it kinda sorta rained in the morning. Sprinkled. Drizzled, really. Enough moisture in the air to make my hair poof up into a little ball. Stuffed up nose, coughing, and poofy hair…that’s a soup day, no?
Sister Jen has a great chicken soup recipe, but I lacked the patience to wait for it, so I went searching. This had all the winning elements, on paper anyway – few ingredients, easy, and quick prep. Just what the mommy doctor ordered. I didn’t have high expectations, I just wanted something simple and decent.
But this was seriously delicious. It’s creamy and chunky, with great flavor from the wild rice spice packet. So good that I’m okay with cooler temperatures so I can make it again next week. Yes, I did just write that.
I altered it a bit, eliminating the flour (and it still thickened up just fine), I used up some left over roasted chicken, which decreased the cook time by half. I also put the kibosh on the dreaded celery. Because celery, to me, has no redeeming qualities. Sorry Mr. and Mrs. French Chef – Mirepoix is the one thing you got wrong.
Haley and I feel better, btw. Just like that. I’m telling you, chicken soup really does have healing powers. (An awesome husband who warms up your side of the bed, and a solid nights sleep doesn’t hurt either.)
Creamy Chicken Wild Rice Soup
Prep time: 10 minutes
Cook time: 30 minutes
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 whole large carrots, peeled and sliced into rounds
• 6 cups (49 ounce can) chicken broth
• 2-3 cups cooked chicken pieces
• 1 box (6 ounce) long grain wild rice with spice packet
• 1 1/2 cups Half-and-Half
• Salt and Pepper, to taste
In large pot, heat butter and olive oil. Sauté onions and carrots on medium heat for 5-7 minutes to soften. Season vegetables with salt and pepper. Pour in chicken broth and raise temperature to medium high heat; bring to a boil and pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
Add chicken and half and half. Cook 5 minutes or until rice is softened completely, soup has thickened slightly and chicken is warmed through. Taste and season accordingly. Serve hot.
(adapted from Tasty Kitchen)