Wednesday, April 2, 2008

Chicken and Wild Rice Soup

This recipe is a great next-day meal after having Rotisserie Chicken because you can use the meat and stock that were leftover. I found a basic recipe for this on but have severely modified it, so I'm calling this one mine.

6-8 cups chicken stock
2 -3 cups cooked, shredded chicken
1 package long grain and wild rice with seasoning packet
3-4 tablespoons olive oil
1 whole onion, chopped
2 stalks celery, chopped
3-5 cloves garlic, chopped
2 cups carrots, chopped
1 sweet potato, peeled and chopped
1/2 cup butter
1/2 cup flour
2 cups half and half or heavy cream (pick your poison)
Salt and pepper to taste

Pour olive oil into a large soup pot and add all vegetables. Sautee over medium-high heat for several minutes, until onions become translucent. Add stock and shredded chicken. Bring to a boil and add rice (save the seasoning packet for now). Cover and allow rice to cook for as long as the package says. While it is cooking, put butter into a small sauce pan over medium heat and allow it to melt. Add flour and seasoning packet to make a roux. Add your heavy cream and let it heat until it begins to thicken. Add cream mixture to soup and combine well. Let the soup cook for an additional 10-15 minutes.

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