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Chicken and Wild Rice Soup October 21, 2006

Posted by Sarah in Dinner, Product Review.
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Often, while I’m at school working as a teacher, I think about food. This may concern some parents out there, but … your kid probably doesn’t go to my school! Actually, while I’m working, ideas just kind of pop into my head. Then, on my 45 minute commute home I plan it all out. That day, the plan was Chicken and Wild Rice Soup.

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It has been cold and dreary lately in Iowa and it has really put me in a soup mood. Homemade soup is really just so easy to make. A lot of people think that a truly good soup must sit on the stove for hours cooking, but it is simply not true. Since I am usually under a time crunch during the week with all my other activities, and that day was no exception, I wanted a delicious soup in the smallest amount of time.

I’m usually very against prepackaged “Hamburger Helper-ish” types of food since I ate A LOT of it growing up. However, sometimes it is necessary to use such items to cook quickly. In this case I used one of these new Uncle Ben’s Ready Rice packets. It claims to be ready to eat in 90 seconds. I thought, well, using that in my soup would make it quicker… might as well give it a try!

It actually worked out pretty well. My only complaint was that I felt like there wasn’t enough wild rice in it for my tastes. There was plenty of long grain rice and it did its job of being rice. If I had more time, I might have done something different, but the soup was really very satisfying.

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Chicken and Wild Rice Soup

2 Tablespoons butter

1/2 medium onion diced

2 stalks celery, sliced

3 medium carrots, diced

1 lb. chicken breast (boneless, skinless, or pre-cooked white meat)

1 1/4 cup. white wine

2 cups 2% milk

2 cups chicken broth

4 Tablespoons flour

thyme

fresh rosemary

pepper/salt

1 pkg. Uncle Ben’s Ready Rice -Wild Rice variety (or your own wild rice recipe)

If you aren’t using pre-cooked chicken, place the chicken breast in a pot and cover it with water. Set it on to boil. Cook until chicken is no longer pink in the middle. Remove to a plate and when cool enough to handle, shred it with two forks.

While the chicken is cooking chop the vegetables. Heat the milk in the microwave (this is key, or you will be stirring for a long time) Then, melt the butter in a large stock pot or dutch oven over medium heat. When the butter is melted add the onions, celery and carrots. Cook them for 5-10 minutes until onions are translucent, celery is no longer crisp and carrots are slightly soft when poked.

Add the flour to the pan and stir well. Pour in the wine and stir. Add the chicken broth and milk. Stir well. Add rosemary, thyme, salt and pepper. Bring the mixture to a boil, stirring often. Add the chicken.

Microwave the rice according to the package directions. Pour rice into the soup. Stir. Cook for 5 minutes more and serve.

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Comments»

1. brenda jean - November 21, 2006

what could be used in place of white wine?

2. Sarah - November 21, 2006

Instead of white wine you can substitute chicken broth. If you are concerned about alcohol, it does cook off and is non-alcoholic. However, there are some times when it seems inappropriate to use wine. For instance, I made my chicken pot pie at the camp I work at and felt uncomfortable using wine in the recipe, since it was for kids. I replaced the wine with extra chicken broth and it still tasted great. Enjoy!


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