Nothing says fall more to me than a steaming bowl of soup. I saw a recipe a little while back for Chicken Soup with White and Wild Rice and just knew I had to try it out. The base is nice and creamy with the perfect amount of spice. It is full of crisp vegetables with tender pieces of chicken. I served the soup with a fresh spinach and raspberry salad and crusty rolls. Our family loved it and I hope your family does as well.
- 3 chicken breasts
- 1 Tablespoon butter
- 1 medium onion, chopped
- 1 cup mushrooms, chopped
- 2 large carrots, peeled
- 2 stalks of celery chopped
- 1 box of white and wild rice with seasoning packet (for testing purposes I used Uncle Ben's)
- 48 ounces of low-sodium, organic chicken stock
- 1 Tablespoon cooking sherry
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 1/2 cup light cream
- Boil chicken breasts until done and shred.
- In a separate pot over medium heat, melt Tablespoon of butter and cook onion, mushrooms and celery until tender. Add carrot peels and stir.
- Add the rice and seasoning packet and bring to a boil with water from boiled chicken pot (use the amount of water called for from your rice package).
- Simmer for about half the time the rice package directions suggest.
- Add chicken stock, cooking sherry and pepper and bring soup to a boil.
- Reduce heat to simmer and stir in the shredded chicken, parsley and cream. Heat through.
Original Recipe found at: A Little Loveliness