As I type this, the temperature outside is in the mid-40s and the weather forecast for this coming weekend includes temperatures in the 70s. To say I am excited about the approaching warm temperatures would be a serious understatement. Bring on the warmth, I say! It has been a long winter in Northern Wisconsin.
However, even with actual springtime temperatures soon approaching, we aren't quite there yet, and I was in the mood for a warm and comforting soup for lunch today. Since we had some thawed organic chicken breast in the fridge and plenty of wild rice in the pantry, I knew immediately that a chicken and wild rice soup was in order. Like usual, I headed to my friend Google to see what my options might be, and I ended up pinning several options. In the end, I chose to loosely follow a recipe posted by Iowa Girl Eats, since I already had most of the ingredients on hand, and because I can't help myself, I increased the veggie (and mushroom) content.
Though this soup takes less than an hour to put together, it tastes like it has been simmering on the stove all day long. It is hearty and full of flavor -- and the leftovers will provide filling and tasty lunches all week long!
Chicken and Wild Rice Soup (printer-friendly version)
makes 6-8 servings
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large shallot, chopped fine
3 celery stalks, chopped
3 medium carrots, chopped
1 cup chopped fresh mushrooms
sea salt
freshly ground black pepper
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
8 cups low-sodium chicken broth
1 large chicken breast, cut into 2" pieces
3/4 cup wild rice, rinsed
1 cup organic skim milk
1/4 cup unbleached all-purpose flour
1. Add the butter and olive oil to a large stock pot. Heat over medium-high heat and stir to combine.
2. Add the shallot, celery, and mushrooms. Season with salt and pepper. Saute until tender, about 10 minutes.
3. Add in the garlic, thyme, and oregano and saute for an additional 30 seconds, or until fragrant.
4. Carefully pour in the chicken broth and increase the heat to high, bringing the broth to a boil.
5. Add in the chicken and poach until fully cooked (no longer pink; internal temperature of 165 degrees), this should take about 10-15 minutes depending on the thickness of chicken pieces.
6. Once cooked, remove the chicken with a slotted spoon and place on a plate or in a bowl to cool. Once cooled, shred into bite-size pieces.
7. Add the wild rice to the soup, cover with a lid, and simmer for 20-30 minutes, or until the rice is tender.
8. In a small bowl, whisk together the milk and flour. Slowly pour the mixture into the soup while stirring the soup. Add the shredded chicken back in and simmer the soup for an additional 10 minutes.
9. Season with additional salt and pepper if desired and serve.
(adapted from this Iowa Girl Eats recipe)
makes 6-8 servings
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large shallot, chopped fine
3 celery stalks, chopped
3 medium carrots, chopped
1 cup chopped fresh mushrooms
sea salt
freshly ground black pepper
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
8 cups low-sodium chicken broth
1 large chicken breast, cut into 2" pieces
3/4 cup wild rice, rinsed
1 cup organic skim milk
1/4 cup unbleached all-purpose flour
1. Add the butter and olive oil to a large stock pot. Heat over medium-high heat and stir to combine.
2. Add the shallot, celery, and mushrooms. Season with salt and pepper. Saute until tender, about 10 minutes.
3. Add in the garlic, thyme, and oregano and saute for an additional 30 seconds, or until fragrant.
4. Carefully pour in the chicken broth and increase the heat to high, bringing the broth to a boil.
5. Add in the chicken and poach until fully cooked (no longer pink; internal temperature of 165 degrees), this should take about 10-15 minutes depending on the thickness of chicken pieces.
6. Once cooked, remove the chicken with a slotted spoon and place on a plate or in a bowl to cool. Once cooled, shred into bite-size pieces.
7. Add the wild rice to the soup, cover with a lid, and simmer for 20-30 minutes, or until the rice is tender.
8. In a small bowl, whisk together the milk and flour. Slowly pour the mixture into the soup while stirring the soup. Add the shredded chicken back in and simmer the soup for an additional 10 minutes.
9. Season with additional salt and pepper if desired and serve.
(adapted from this Iowa Girl Eats recipe)
No comments:
Post a Comment