Tuesday, January 6, 2009

Creamy Chicken and Wild Rice Soup

Winter in Bend can be pretty chilly and this has become one of our favorites soups when the temperature seems to be hovering below freezing. Whether you are a wine aficionado or not, I highly recommend investing in a good bottle of white wine for cooking. The wine and Parmesan cheese take this from being a regular old cream of chicken and rice soup to a 'holy mackerel that is pure aweseomeness' soup that you and your family will love.

Creamy Chicken and Wild Rice Soup

2 Tablespoons butter
2 large carrots, peeled and diced
2 large celery stalks, diced
1 small sweet or white onion, diced
3 cloves garlic, minced
1 medium zucchini, halved and sliced
1 medium squash, halved and sliced
1/4 cup fresh parsley, chopped
1 package of long grain and wild rice, prepared according to directions
(I prefer to use Uncle Ben's Brand)
3 cups cooked, diced chicken
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup flour
2 cups milk (preferably 2%)
Good white wine
Parmesan cheese



Prepare rice according to package and set aside.

In a large stockpot over medium-high heat, melt butter. Add carrots, celery, onion and garlic and cook until softened, about 5 minutes.



Add zucchini, squash, parsley, salt and pepper and cook for another 2-3 minutes.



Add chicken broth and chicken and bring to a boil. Cover and simmer for 5 minutes.



In a large microwave proof measuring glass (preferably 4 cup), heat milk in microwave for 1 minute. Add flour and whisk until all of the lumps are gone. Add to soup along with the cooked rice and stir well.

Add a generous pour of good white wine, about 1/3-1/2 cup (this is a relatively inexpensive Sauvignon Blanc wine but it is good for cooking. Make sure you test the wine before adding it to the soup) .


Cover and let simmer for about 10 minutes. Serve topped with shredded Parmesan cheese and a side of crusty french bread. Serves 8.




**Note** If I have leftovers, I put it into single serving containers and put them in the freezer. I take these to work and pop them in the microwave for lunch.

5 comments:

  1. Loks delicious and great phtos too!

    Very impressive.

    ReplyDelete
  2. I just Christened your site with my trademark typos...it's bound to be a hit!

    ReplyDelete
  3. Loks goes with bagels and phtos is a Vietnamese dish that I'm not familiar with. I will research it and get back to you.

    Gabby, just you wait. It's going to be Velveetapalooza...I promise you that.

    ReplyDelete
  4. I'll send this to my 10 year old daughter, my burgeoning chef.

    ReplyDelete