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Our Fantastically Fabulous Team of Pet Professionals at Barks and Blooms is dedicated to earn your trust through our integrity and professionalism. We proudly service our clients at our doggie day care facility or in your home. Our services range from in-home pet sitting of dogs, cats and critters to plant watering & mail retrieval.
Barks and Blooms offers a full range of Fantastic services to give you the confidence you need to enjoy for your pets and home.

Wednesday, January 27, 2016

And now.....a Soup Recipe

It's been dagnabbit cold here in Maryland this week.  We had a blizzard.  We had 30+ inches of snow.  As a result, not a lot of dog walking going on, but definitely a lot of eating.   

Below is my favorite chicken soup recipe (inspired from one I found on MyRecipes.com) Make some and enjoy!!

Roasted Chicken with Wild Rice Soup

(6-ounce) box long-grain and wild rice mix (Uncle Ben's, anyone?) 
1 tablespoon olive oil 
1 1/2 cups chopped red onion (or 1tsp dried minced onion) 
1 cup chopped celery  (ohmygosh, do you have one of those slap-chopper thingies?  get one!)
1 cup chopped carrot 
garlic cloves, chopped 
1/4 cup all-purpose flour 
1/2 teaspoon dried tarragon (or not--frankly, I don't have any) 
1/4 teaspoon dried thyme 
2 cups water 
2 tablespoons dry sherry (or any opened white wine you have in the fridge. *wink*)
(15.75-ounce) cans fat-free, less-sodium chicken broth  (or 4 chicken bouillon cubes and 4 C water)
(12-ounce) can fat-free evaporated milk 
3 cups shredded roasted skinless chicken

Prepare rice according to package directions; set aside.
Heat oil in a large Dutch oven over medium-high heat. Add chopped onion (if using fresh) and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, (dried minced onion here if using instead of fresh), and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

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