26 March 2011

Chicken Wild Rice Soup

I woke up this morning to SNOW! WHAATTTTT???! It is nearly April! I'm ready for this to be over and ready to plant some flowers and herbs. Springtime better come soon! Well, at least we have some nice soup to enjoy on this cold, cold day. I hate ordering chicken wild rice soup when I go out to restaurants because I know it is laden in cream and butter... a.k.a. fat. What I LOVE about this recipe is that it is made with mostly chicken broth and NOT heavy cream. You won't feel guilty eating each bite! Stay warm!


Chicken Wild Rice Soup
(Adapted from Doug's Mom)
Yield: 6 Servings

1/2 Stick of Unsalted Butter
1/2 Small White Onion, minced
1/2 C. Flour
2 1/2 C. Chicken Broth
2 C. Wild Rice, cooked
2 C. Chicken Breast, cooked and cubed
1/2 C. Carrots, finely shredded (easy to buy pre-shredded)
3 Tbsp. Slivered Almonds, chopped
1/2 tsp. Salt
1 tsp. Ground Black Pepper
1 (12 oz) Can Evaporated Skimmed Milk
2 Tbsp. Dry Sherry
Fresh Parsley or Chives, roughly chopped (for garnish)

Melt butter in a saucepan and saute onion until tender. Blend in flour and gradually stir in the broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook for one additional minute. Stir in wild rice, chicken, carrots, almonds, salt and pepper; simmer for 5 minutes. Blend in evaporated milk and sherry. Heat to desired temperature for serving. Garnish with herbs.

1 comment:

  1. my mom has an almost identical recipe (minus the chicken) that we LOVE! i'm with you tho--ENOUGH snow!

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