Creamy Chicken Soup with Wild Rice

As a new cook, I don't yet read recipes with a full vision of what the end product will look or taste like. In some cases, this barrier has led to some really bad food, or a really stressful cooking experience. In others though, it has led to some amazing dishes. I don't want to ruin the surprise, but this soup definitely falls into the latter category.

I had no idea what to expect going into this one, but 888 people gave it five stars on www.allrecipes.com, so who was I to argue? The tipping point here, is the addition of a creamy white sauce flavoured by a rice seasoning packet (don't judge until you try it!) that makes this soup border on a stew. It is decadent and rich, hearty and delicious. 

I'd now like to master the art of bread so I can serve this up in a crusty bread bowl. Yum!

Creamy Chicken and Wild Rice Soup

Serves 8

Printable Recipe

Ingredients

• 1 roast chicken (or you could use three chicken breasts, cooked), shredded
• 4 cups chicken broth
• 2 cups water
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalked, chopped
• 2 cloves garlic, minced
• 2 tsp butter
• 1 package long grain and wild rice with seasoning packet
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup all purpose flour
• 1/4 cup butter
• 1 cup milk
• 1 cup cream (5 or 10%)

Directions

• In a large stock pot, melt the butter and sautee the onion, garlic, carrots and celery. 
• Add the broth, water and chicken and bring to a boil before adding the rice -- reserving the seasoning packet. Cover and simmer until rice is cooked.
• In a medium pot over medium heat, melt the butter and add the seasoning packet, stirring until the mixture is bubbly. One tbsp at a time, add the flour to form a roux. Whisk in cream and milk until fully incorporated and smooth. Add in salt and pepper and cook until thickened, about five minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through.
• Serve with crusty bread or better yet, in bread bowls.

Recipe adapted from www.allrecipes.com

Homemade Chicken Stock

After I made a roast chicken last week, and savagely pulled all the meat from the body, I was left with nothing but a pile of bones. Or was I? This seemed like the perfect opportunity to make my own chicken stock.

To buy the same amount of stock that I made (about four cups) would have cost me nearly $5 in the store. But here, I bought the whole chicken for $6 and practically got this delicious, low sodium stock for free!

Now, take note that while this is super easy, it does take time on your stove. I left my on for over three hours, but let me tell you, it was worth it. Because it was just simmering, I didn't need to be near it, but just aware of it on the element. 


Ingredients

• chicken carcass (some chicken can be left on the bones)
• 1 onion, cut in half
• 2 carrots, peeled and cut in thirds
• 2 celery stalks, leaves on and cut in thirds
• salt and pepper
• water

Directions

• Put the carcass, onion, celery and carrots in a large stock pot.
• Generously season with salt and pepper.
• Add enough water to cover the carcass.
• Bring to a boil and then turn down to a slow simmer. Put the lid on the pot and simmer for 3-4 hours.
• Using a slotted spoon, remove the bones and aromatics. Pour the rest of the stock through a strainer to remove all the bits.
• Pour stock into a container and refrigerate or use immediately.