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Wednesday, December 19, 2012

Cream of Chicken & Wild Rice Soup

This is really the most amazing soup I've ever made!  At Trader Joes, I bought: a package of chicken breast strips (I think) - I actually used half the package in this dish and half in a different one, two different packages of rice (black wild rice and basmati rice mix), mirapoix, and diced onions (I HATE chopping onions - I'm more than willing to pay for chopped onions!!).  Oh and I didn't buy cream or chicken stock because I had some at home, but you will need it.

In a big soup pot, begin to brown a couple of the chicken strips in olive oil.  Once they have a little color - take them out and set them aside on a plate.  

Add to the oil the mirapoix and the package of chopped onions.  If you want to do this the hard way - I would use 2 or 3 stalks of chopped celery, 2 chopped carrots, and 1 very large onion or 2 smaller ones. Cook them until they start to soften and begin to smell delicious.  Salt & pepper to taste.  I also used a poultry seasoning mix I found in among all my spices.  Add in garlic just before you add in the rice.

Surprisingly, a while back I found gluten free chicken stock at walmart of all places and I had it on hand - you can also find it at Hyvee and Trader Joes.  Just make sure you double check - it's an odd item that always has gluten unless specified GLUTEN FREE.  To your veggies - add in roughly 2 cups of rice.  I used a blend of the wild rice and the basmati rice mix.  I used slightly less than 2 cups.  

Let the rice enjoy the veggies for awhile before you add in your liquids.  Maybe 5 minutes.  Add in your chicken stock (about 2 cups if you have a box like mine) and 2 more cups of water.  If you have more chicken stock use more or use more water - whatever you have.  Just remember the chicken stock will be more salty.  

Add in a couple bay leaves and put the chicken back into the soup.  Cover the stock pot for 30 minutes to simmer.  Watch the pot to see if you need more liquid.  If your rice is soaking up everything - just keep adding water until you have a nice consistency. 

After at least 30-40 minutes of cooking, take the chicken out again.

Shred the chicken with a fork and add back to the soup.

Meanwhile, add a pint of cream (or half & half or milk - whatever you have) to a small sauce pan.  Bring the cream just to a simmer - don't boil it.  Add in a couple tablespoons of corn starch.  Whisk the mixture together until it's smooth. 

Add the cream mixture to the soup.  Stir it all together and let it simmer for another 20 minutes.  


This seems time intensive but it goes fast and this soup is worth it!  

**Update (01.29.13) This soup actually freezes well.  It took a bit of stirring to get everything to come back together but it worked just fine!  Yummy lunch today :)

Enjoy :)