Recipes

Chicken and Wild Rice Soup

Hi there!

Boy is it cold in Wisconsin! Yesterday was bone chilling cold at 20 degrees with a 0 degree wind chill! BRR! Mike and I ran the Stache Dash 5K and even though the start time was at noon, it was still only 0 degrees when we ran. It wasn’t my best time running a 5K but it was certainly my coldest 5K! I sported a ‘nice’ mustache for the race and despite the creepy factor it did add a little warmth.
Stache Dash Me
Yesterday evening we went to see one of my favorite bands, Fitz and the Tantrums! The concert was in a really cool ballroom and it was the last stop of the tour for Fitz and the Tantrums. The opening bands, Capital Cities and Beat Club were great but Fitz was amazing! The band is so talented and I love all of their music.
Fitz and the Tantrums
Today was just as chilly as yesterday so it was the perfect day to make one of my favorite soups: Chicken and Wild Rice Soup! I tried this soup for the first time when I worked at Panera and while their soup is very good, making it yourself is ten times better. This is the perfect, hearty soup when snow and cold temps are on the way!
Chicken and Wild Rice Soup Pot
Funny story: We cut up the remaining carrots and celery to freeze and when Mike went to close and seal the bag he spilled half the bag on the floor. Fail! LOL.

Chicken and Wild Rice Soup
Chicken and Wild Rice Soup
Ingredients:

1 c finely chopped carrot
1 c finely chopped onion
1 c finely chopped celery
1 tbsp butter
4 c chicken broth
3/4 c wild rice
1.75 lb chicken breast, cut into small chunks
2 tbsp all purpose flour
2 tbsp butter, softened
2 c half and half
salt
pepper
ground basil leaves
poultry seasoning

1. In a dutch oven cook and stir carrot, onion, and celery in butter about 5 minutes over medium heat until tender. Add broth and wild rice. Bring to a boil, reduce heat. Simmer, covered, for 30 minutes. Season chicken with salt and pepper. Add chicken and simmer, covered, for 20 minutes.
2. In a small combine flour and softened butter to make a paste. I used a fork to coat the butter with flour and mash it. Stir flour mixture into the rice mixture. Season with salt, pepper, basil leaves, and a little poultry seasoning (a little goes a long way!). Cook and stir until thickened and bubbly.
3. Add half and half, cook and stir over medium heat until heated through.

Recipe adapted from: Better Homes & Gardens Cook Book

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