Keto Diet
This Creamy Chicken and Wild Rice Soup is so warm and comforting. This is a great soup for a cold winter night and a dinner ready in under 20 minutes.
CREAMY CHICKEN AND WILD RICE SOUP
I’ve had this blog since 2008. That’s a long time. People always ask me if I ever run out of recipe ideas. Never! In fact, I always have a running list of things of want to make probably over 100 entries long.
I have friends that have had their kids take over their blogs and I even have some friends that have willed their blogs to their children in the future. As I get older I can only hope that one of my kids loves cooking as much as I do (we already have a few contenders) and will want to continue The Girl Who Ate Everything forever.
I really believe that mealtime is when you connect and talk about what is happening in our daily lives.
The holiday season is the busiest season of all for food bloggers. Even people who don’t cook at all come to play during holiday season. I have a paper calendar (I’m old school) of all the recipes I want to make for Christmas. I shop the week of for all the ingredients and then make them on Tuesdays and Thursdays.
It’s funny how real life (life outside of food blogging) brings you right back to what is most important. For instance, my family all came down with a cold and immediately all my cooking plans went out the window and what did I make? Soup. Yes, soup. That’s the only thing anyone wanted to eat and I wasn’t going to argue with them.
I always try to keep what I refer to as “the trinity” in my fridge: celery, onion, and carrots. It’s the base to any soup and gives it that depth of flavor.
Sautee your veggies in the butter.
Add some flour to make your roux. You want to cook it a couple of minutes.
Slowly whisk in some chicken broth.
Stir in your cooked rice and add about 1 cup of cooked and shredded chicken. Rotisserie chicken works great here in a pinch.
OTHER SOUP RECIPES
Yield: 4 servings
This Creamy Chicken and Wild Rice Soup is so warm and comforting. Great for a cold winter night and ready in under 20 minutes.
-
6
tablespoons
butter -
1/2
cup
carrot
, diced -
1/2
cup
celery
, diced -
1/2
cup
onion
, diced -
1
clove
garlic
, minced -
1/4
cup
flour -
3
cups
reduced-sodium chicken broth -
1 1/2
cups
cream -
1
(6 ounce) package long grain and wild rice blend, cooked according to instructions -
1
cup
cooked and shredded chicken - salt and pepper to taste
-
In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute.
-
Add the flour and stir to form a roux. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream. Cook mixture over medium heat or until mixture thickens.
-
Add the rice and chicken. Stir until combined.
-
Season with salt and pepper and serve.
