Monday, February 8, 2010

Chicken and Wild Rice Soup

My dear friend Emily made this soup last night and it was so incredibly tasty and wonderful. Full of flavor. I told her she should open up some cute corner quaint bakery and soup cafe. She was nice enough to share the recipe with me.

Chicken and Wild Rice Soup

1/2 cup wild rice (recommends Swanson's long grain and wild rice S&W)
1 1/4 cup water
1 chicken bouillon (Knorr Brand has an excellent flavor)
1/2 cup chopped onion
1/2 cup celery thin sliced
1/4 cup butter
1/2 cup carrots sliced thin
1/4 cup flour
4 cups chicken broth
1 T parsley flakes (garnish)
1 cup cream
2 cups cooked chicken (2-3 breasts and cubed or shredded)

Combine rice, water and bouillon cube and bake for 1 hour at 325 degrees. (set aside)
Saute onion, celery and carrots in butter
blend in the 1/4 cup flour
add Chicken broth and parsley (until it gets thick)
add baked rice from oven, cream and chicken
cook together another 5 minutes

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