Monday, October 3, 2011

Chicken and Wild Rice Soup

It's finally autumn here in our state, after a long, wet end to summer.  Cool weather always makes us want to have some of our favorite soups that were out of the menu rotation as we enjoyed fresh NJ produce, salads and anything grilled.  My first fall soup will be this one.  The recipe is a combination of two I found on Taste of Home and it instantly became a family favorite the first time I made it. This is a hearty soup and can easily stand as the main course with some fresh bread or muffins as a side.

Chicken & Wild Rice Soup

10 Servings
Prep/Total Time: 30 min.
1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups Chicken Broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free evaporated milk
1/4 cup minced chives
In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts).

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