I'm sure some of you are wondering why in the world we're having soup again, but summer on the Oregon Coast means weather changes at the drop of a hat and yesterday although relatively warm, was foggy, rainy and a perfect excuse for a pick me up bowl of liquid sunshine.
I checked my pantry and low and behold a package of unopened wild rice popped out at me. Add bacon from the fridge, chicken breasts from the freezer, mushroom soup from the cupboard and Big Guy sent on a mission for a quart of chicken stock and we were cookin'.
Chicken Wild Rice Soup (from JBug’s Kitchen Antics inspired by Taste of Home)
4 slices bacon, diced
2 boneless chicken breasts, (about 1 pound) cut into half inch pieces
Salt and pepper
1 cup finely chopped onion
2 stalks celery, chopped
3 carrots, peeled and chopped
2 tablespoons butter
1/4 cup all purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning
Salt & coarse ground black pepper
1 quart good quality low sodium chicken stock
2 packages Swanson’s chicken flavor boost or 1 chicken bouillon cube
1 10 ounce can cream of mushroom soup, undiluted
1-1/2 cups cooked wild rice
1/4 cup dry sherry
1/4 cup finely chopped fresh parsley
Place a medium sized Dutch oven over medium low heat and add bacon. Cook, stirring occasionally until fat is rendered and bacon is crisp. Remove bacon from pot and set aside, leaving bacon fat in pot. Add chicken, season lightly with salt and pepper and cook until no longer pink. Remove from pot and set aside. Add onion, celery, carrots and butter and cook until vegetables have softened. Stir in flour, garlic powder, thyme, and poultry seasoning and cook stirring constantly until flour is well incorporated into vegetables (about 2 minutes). Add chicken stock, chicken concentrate or bouillon and mushroom soup. Whisk to combine well. Bring to a low simmer and cook, covered for 20 minutes stirring occasionally. Return bacon and chicken to the pot and add wild rice. Bring to a simmer and cook for 5 minutes. Stir in sherry and fresh chopped parsley. Makes 6 servings.
A year ago - Caponata vs Ratatouille
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