Soup! It’s what’s for dinner more days than not when the temperature begins to plummet and the busyness of October, November and December appear. I’ll be honest, the temperature doesn’t even need to plummet for me to enjoy a delicious bowl of soup. There are as many great tasting soups as there are books written about the subject. I tend to enjoy the same few over and over.
Recently our daughter has been spending gargantuan amounts of time studying. She has made a stop at that chain restaurant that is famous for soup and bread just about every other day to recharge and refuel. It seems, according to her, that this restaurant makes a killer chicken and wild rice soup. She just couldn’t get the flavor of this soup off her mind. After at least 10 trips to this restaurant, I could not keep my mouth shut any longer. I suggested to her that I could make the soup at home, she could save her $$$ and it would be a win/win for all. Her retort? “Prove it!”
The challenge was on and it didn’t take long to master the soup of her dreams. I must admit my husband and I love this too! Her response was the true reward, “Nailed it, mom!” She even asked if she could pack it in a thermos and take it to campus with her. Now that is truly a win/win!
Creamy Chicken and Wild Rice Soup
Makes 10 to 12 servings
2 boneless, skinless chicken breasts
7 cups water
1 package (6-ounces) quick cooking long grain and wild rice soup*
12 tablespoons butter
1 cup diced carrots
1 cup thinly sliced celery
1 cup chopped yellow onion
1/2 teaspoon coarsely ground pepper
1/2 cup all-purpose flour
1 can (12-ounces) 2% evaporated milk
1 cup half and half
1/2 cup heavy cream
Place chicken and water in a large saucepan or Dutch oven. Bring to a boil and simmer for 15 to 20 minutes or until chicken is cooked. Using a slotted spoon, remove chicken from water and set aside to cool. Carefully pour the water from the saucepan through a sieve. Return water or at this point, chicken broth to saucepan. Cut chicken into small, bite-size pieces and return to saucepan. Bring to a boil. Remove the seasoning packet from the long grain and wild rice and set aside. Pour rice into boiling water. Cover saucepan and remove from heat.
Meanwhile, in a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, pepper and the contents of the seasoning packet. Cook until vegetables are tender. Add flour to the vegetable mixture and stir to coat the cooked vegetables. Cook and stir for about 1 to 2 minutes. Whisk evaporated milk, half and half, and cream into skillet. Cook, over medium heat until mixture thickens.
Gradually pour vegetables into the chicken and rice mixture in the large saucepan. Cover and cook over medium heat, stirring frequently for about 15 to 20 minutes.
*I prefer Uncle Ben’s brand
This is a very thick soup. Add additional chicken broth if you would like the soup to be thinner in consistency.
This recipe makes at least 10 servings. When reheating leftovers, you may want to add additional chicken broth.