January 5, 2015

A Month of Soups: Chicken and Wild Rice Soup

If there's one good thing about winter, it's comfort food. Soup tops my winter comfort food list. The infinite variety means I can make soup every week without hubby saying I'm repeating myself.

 

Just as I did last January, I'll be making a new soup each week and sharing them on Monday. This week we'll kick off the month with Chicken and Wild Rice Soup.

Whenever I want to make a new-to-me soup I hit the internet looking for recipes. Inevitably I end up combining at least two recipes and throwing in an additional tweak or two as well.
 


Like many soups, this one starts with a "mirepoix", a combination of chopped onions, carrots and celery, sautéed in a quarter cup of butter (half a stick).



After about five minutes, I added half a pound of sliced fresh mushrooms and continued to cook until the onions were translucent. I added a clove of minced garlic and cooked for another minute, careful not to burn the veggies.



Next I sprinkled half a cup of flour over the vegetables and stirred it all together. (I really think 1/2 cup was too much flour; the finished soup was much too thick. Next time I'll use 1/4 cup and see how that works.)



Add the half-and-half or cream and stir well, using a whisk if needed to work out any lumps. Add the chicken stock and the seasonings (thyme, marjoram, sage, rosemary, and salt and pepper to taste), and stir to combine. (It really did look bright yellow until I stirred in the spices and herbs, then it mellowed to a nice brown color.)



Reduce the heat to a simmer, and add the chicken, rice, and wine. The wine of course is optional, it won't hurt to leave it out. I'm not a wine drinker but I do enjoy the taste of white wine in some chicken dishes.

Simmer the soup for about half an hour, or a little longer if you like the rice more tender. Taste and add more salt and pepper if needed. Serve.

This was a really tasty soup, and very filling. I hope you'll enjoy it too.


Chicken and Wild Rice Soup

1/4 cup butter
1 cup finely chopped onion
1 cup sliced carrots
1/2 cup chopped celery
1/2 lb sliced fresh mushrooms
1 clove garlic, minced
1/2 cup flour *
5 cups chicken broth
1/4 tsp each of thyme, marjoram, sage and rosemary
salt and pepper to taste
1 1/2 cups wild rice, cooked
1 lb chicken, cooked and cubed
3 Tbsp white wine (optional)
1 cup half-and-half or cream

Melt butter in a heavy saucepan. Add the onion, carrots and celery and saute over medium heat for about five minutes. Add the mushrooms and continue to saute until the onions are translucent. Add the garlic and cook carefully for another minute, being careful not to let it burn.

Sprinkle the flour over the vegetables and butter and whisk together. Cook this for a few minutes to avoid a “raw flour” taste. (*Note: I'll reduce the flour next time, it was too thick. I thinned it with milk before serving.)

Whisk in the half-and-half, then whisk in the chicken broth. Add the thyme, marjoram, sage and rosemary; add salt and pepper to taste. Reduce heat. Add chicken, cooked rice, and wine. Let simmer for 30 minutes (or longer if you want the rice to be more tender). Serve.



A Month of Soups 2014:
Chicken and Wild Rice Soup


A Month of Soups 2013:
Chicken and Mushroom Soup
Broccoli and Cheddar Soup
French Onion Soup
Albondigas Soup



This post has been shared at some of my favorite blog hops 
including the Homestead Blog Hop.


~~~~~

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21 comments:

  1. Wow! This looks delicious! Thanks for sharing! It looks like just the thing I need as we add solid foods back into my daughters diet!

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  2. Kathi at Oak Hill Homestead7:50 AM

    Sarah, I hope you and your family enjoy this. Soup is so wonderfully versatile - you can vary the ingredients according to what you have on hand, you can cut the vegetables smaller if needed and you can cook the soup longer so the vegetables are super tender if needed. Enjoy!

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  3. Your soup looks tasty! What a fun series on doing a month of soups! Thanks for sharing at the Art of Home-Making Mondays Kathi :)

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  4. I will be making this this weekend. Thank you so much for the recipe. My husband is going to love this.

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  5. Kathi at Oak Hill Homestead2:19 PM

    Michelle, I hope your family enjoys it, it's very good!

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  6. This looks so yummy, thanks for sharing at Good Morning mondays. Blessings

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  7. Looks yummy! Perfect for this cold winter day. Thanks for sharing :)

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  8. This soup looks so delicious and sustaining - there's nothing like a good soup when the weather is so cold. I'd be happy to have you share this post with us on our Awesome Life Friday Link Up! http://rchreviews.blogspot.com/

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  9. Kathi at Oak Hill Homestead9:04 PM

    Thank you, Lynda. It's quite thick and very filling. I'll hop on over to your link up.

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  10. Oh, that looks so yummy. Especially on a cold day like today.

    Susan

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  11. Sounds great - and this is a perfect day for it!!

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  12. Kathi at Oak Hill Homestead11:57 AM

    Susan and Shel - yes, this is the perfect kind of day for a good hot soup! Brrr it's cold out there.

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  13. Thank you so much for coming to the first ever (mis)Adventures Mondays Blog Hop. You are our first ever feature!!! We picked up a few extra ingredients and will be making this for dinner this week. Thank you and I can not wait to have a bowl!

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  14. Kathi at Oak Hill Homestead2:19 PM

    Wow! Thank you, Mindie, I'm excited to be your first-ever feature! Enjoy your bowl of soup!

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  15. I will try this with olive oil in place of butter and fat fee half and half, some dietary constrctions. Looks delicious

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  16. Kathi at Oak Hill Homestead7:08 AM

    I'm sure it will be delicious even with the changes, Iris. It might not be as thick since using olive oil instead of butter won't be a traditional roux, but it will still be tasty.

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  17. Kathi at Oak Hill Homestead7:08 AM

    I'm sure it will be delicious even with the changes, Iris. It might not be as thick since using olive oil instead of butter won't be a traditional roux, but it will still be tasty.

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  18. LOVE this recipe! Thank you for sharing at Tuesdays with a Twist. You've been featured today at Back to the Basics!

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  19. Kathi at Oak Hill Homestead6:43 AM

    Thank you, Mary!

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  20. I love the idea of soup month! This one looks so creamy and warming - yum! Thanks so much for linking up to Awesome Life Friday - I hope you'll come back again this week! http://rchreviews.blogspot.com

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  21. Kathi at Oak Hill Homestead3:15 PM

    Thank you, Lynda!

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