OK .... I finally took the time out of my life and wrote down one of my favorite soup recipes. This is my personal recipe and one of the favorites to many of my friends and co workers. I dont wanna toot my own horn but I love makin soups and I feel I am pretty good at it.... at any rate please try it out cause it is rare I give out my technique and secrets. Hehe ... Also, I have tagged some people that I feel would love to have this recipe. ( Sorry for any errors, I cook , I dont write, lol) CREAM OF CHICKEN WITH WILD RICE SOUP Ingredients 1lb Cooked Chicken tenders ( I used the ones from Aldi in the bag and baked them in the oven on a sheet tray with a lil seasoning. You can also cube the chicken raw and just cook the pieces in the pot before you add your other ingredients). 3 Medium Onions Diced 2 Large Carrots Diced 2 Large Stalks of Celery Diced 2 Cloves of Garlic Minced 2 Cups Of Flour 1/2 Cup of White Wine 1 Carton of Chicken Stock ( In a pinch, when I dont have money for real stock I just buy Boullion Cubes and it is still very good) 1/2 Gallon of WHole Milk ( I would normally use heavy cream at work but with the cost of heavy cream whole milk will do) 2 Bay Leaves 1 Tablespoon of Dry Thymne 1 1/2 Tablespoon of Rosemary 1 teaspoon dry Sage 1 Cup of cooked Wild Rice and Whole Grain Rice Blend ( Wild Rice is a lil pricey but I found a organice wild rice and whole grain blend for a good price on the top shelf at Walmart) 1 Lemon Freshly Squeezed 1 Stick of Unsalted Butter Cubed Salt and Pepper to Taste After I baked my chicken in the oven I let it rest and then I cubed the chicken. I then added 1/4 cup of Olive Oil to a medium size stock pot and heated the oil. Add all the vegetables to the hot pan and reduce heat and lightly saute. After veggies are lightly cooked add diced chicken and saute for another minute, marring all the flavors. Now, add your minced garlic and sweat with other ingredients. At this point I add a lil more oil to the pot before I add my flour. I then coat all the ingredents in the pot and let the flour cook slightly to cook out some of the starch in the flour. I then add the white wine to deglaze the pan Next, I add a whould carton of Chicken Stock and 1/2 Gallon of Whole Milk. Then add your dry herbs and Bay leaves and bring soup to boil. When soup reaches a boil reduce heat and the soup will start to thicken. Let soup simmer for 10-15 minutes on low. Meanwhile in a small pan I cooked 1 cup of Wild Rice and WHole Grain Rice mixed together with 2 cups of water and set aside until I am ready to add to soup. Soup should be thicken enough now but if not do not worry because when you add the cooked rice it will thicken a little more. Salt and pepper the soup to taste, add rice. Cook 3 minutes on low adding cubes of butter until mounted into the soup. Finish soup with the fresh squeezed lemons
Posted on: Thu, 13 Nov 2014 19:32:50 +0000
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