Monday, January 14, 2013

Chicken, Mushroom and Wild Rice Soup

Fareways had bone in chicken breast on sale for 99 cents a pound so bought breasts this week.   I had some brown and wild rice so thought I would make up a pot of soup with the chicken.  This is my recipe I used.  It made a very warm, hardy, healthy, and tasty soup. 

2 tablespoons butter
2 large onion, thinly sliced
1 cut up carrot
3 cloves garlic, chopped
1 bay leaf
Bundle of parsley and thyme
1/2 pound fresh sliced mushrooms, your favorite (add a medley of mushrooms)
2 bone in chicken breasts
3 quarts water
1/2 cup cooked wild rice
1 cup cooked brown rice
Kosher salt and pepper, to taste

Clean your mushrooms using a damp paper towel and destem them for the broth.

Make stock with 2 chicken breasts (bone in) with 2 quarts of water.  Toss in any mushroom stems you may have from cleaning the mushrooms, a chopped carrot, quartered onion and 2 garlic gloves. Add bundled fresh parsley, thyme and a bay leaf.   Season with Kosher salt and pepper.  When the chicken is done, cool it and pull off the meat.  Strain the broth and toss the veggies out.  You will only be using the broth. 

Cook and season your rices according to directions on the rice package using some of the broth you have made instead of water.  

Melt butter in a large stock pot.  Sauté the 1 chopped onion, 1 garlic clove and fresh mushrooms until soft, about 5 minutes. Add your stock. 

Stir in the cooked rice and chicken and season soup with salt and pepper.  Simmer for 10 minutes.

Variation:  You can make this a creamed soup if you like by adding 1 cup of cream or you can make it vegetarian by leaving out the chicken and using a veggie broth. 

I guess I’ll be eating soup for a couple of days.  I always make too much and have left over’s, but that is a really good thing.  It is just as good the second or third day.

Have a great day and be happy.  May God bless you and yours.  

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