A couple weeks ago, I met a bowl of chicken and wild rice soup that I actually liked…
On Sundays, Mr. Smith and I head down the street to watch The Walking Dead with a couple of our favorite people, Doug and Wendy. Every once in a while, one of us supplies dinner (though not often because it’s hard to watch zombies do their thang and still have an appetite). On this particular week, Wendy’s daughter Julie had prepared a big pot of chicken and wild rice soup, a soup I’m not really fond of. However, after seeing how creamy and comforting it looked, I wasn’t about to miss out on a bowl.
M-mm! I’m used to chicken and rice soup being bland and forgettable, but this bowl was flavorful and creamy. After one spoonful, I just had to have the recipe. Prepared for a long list of ingredients, I was surprised when Julie told me she just boiled chicken and vegetables and added a box of Uncle Ben’s Wild Rice mix. I’m not much for prepackaged mixes, but I was more than willing to make an exception this time!
Looking for a one-pot meal that warms you to your toes and tastes like you spent all day preparing it? Then enjoy this simple recipe:
5 Step Chicken and Wild Rice Soup
Step 1: Dice
Dice up one large onion, a couple ribs of celery and a few carrots. Mince a couple cloves of garlic.
Step 2: Saute
In a large stockpot, heat 2 tablespoons olive oil over medium heat. Season 2 medium chicken breasts (or in my case 1 large one) liberally with salt and pepper and add to the pot. Cook on each side for a couple minutes. Add veggies, garlic, 1 teaspoon of salt and 1/2 teaspoon pepper. Saute for 5 minutes.
Cook’s Note: You can use a bone-in breast for even more flavor. Just be careful to remove all the bones once the soup is cooked.
‘Nuther Cook’s Note: Have a rotisserie chicken instead of uncooked chicken breasts? Saute the veggies first for 5 minutes, but omit the teaspoon of salt. Toss in the breast meat and a leg or wing (or 2) and proceed from there.
Step 3: Boil
Cover the chicken and veggies completely with water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
Step 4: Cook Rice
After the chicken and veggies have simmered for 30 minutes, stir in the rice and seasoning packet. Cover and continue to simmer over low heat for 20-30 minutes or until rice and veggies are tender.
Step 5: Shred Chicken
Carefully remove the chicken breast from the pot and allow to cool on a plate for 10 minutes. Shred meat and return to the soup. Serve.
This soup is on the stoupy side so if you prefer more broth, stir in a cup or so of chicken broth and reheat soup. The rice give the soup a creamy texture, but if you prefer an even richer flavor, stir in 1/4th cup of half and half at the end. Season with salt and pepper to taste. Garnish with parsley if desired.
Like all good soups, this chicken and wild rice soup is even better the next day. 🙂
What foods are keeping you warm this week?
- 2 Tablespoons olive oil
- 1 large boneless chicken breast (or 2 medium)
- 2 stalks celery, diced
- 2-3 carrots, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 6-oz box Uncle Ben’s Original Recipe Long Grain & Wild Rice
- salt and pepper
- Fresh parsley, optional
- Heat oil in a large stockpot over medium-high heat. Sprinkle chicken breast liberally with salt and pepper and add to pot. Cook on one side for a couple minutes, then turn.
- Add the veggies, garlic, 1 teaspoon of salt and 1/2 teaspoon pepper and saute for 5 minutes.
- Cover the chicken and veggies with water and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
- Stir in the rice and seasoning packet contents, cover and simmer another 20 minutes or until rice and veggies are tender. Remove chicken breast and allow to cool on a plate for 10 minutes. Shred or cube and return to the pot.
- For a more brothy soup, stir in 1 can of chicken broth. For an even creamier soup, stir in 1/4th cup half&half or cream. Garnish with fresh, minced parsley.