Tuesday, November 1, 2011

Deep South Eats: Chicken Soup with White and Wild Rice

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

blog signature - 4/2011

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