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!!
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
1 (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
2 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*)
2 (15.75-ounce) cans fat-free, less-sodium chicken broth (or 4 chicken bouillon cubes and 4 C water)
1 (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.
No comments:
Post a Comment