Sunday, September 25, 2011

Wild rice-chicken soup

A hearty and quick food for cold fall and winter days.

4 cups chicken stock
1 cup long-grain wild rice
2 cups water
2 chicken breast halves
10 oz mixed frozen veggies
4 tbsp butter
1 cup milk
1 cup heavy cream
0.5 cup all purpose flour
1 tsp poultry seasoning
0.5 tsp oregano
0.5 tsp cayenne
0.5 tsp garlic powder
0.5 tsp black pepper
2 bay leaves

Cook the wild rice in the broth (25 minutes). Cook the chicken in the water with some salt. Reserve the broth.

Melt the butter and add the spices. Add the flour and fry until it smells like baked bread.

Add the cold milk, the broth from cooking the chicken and stir.

Add the wild rice with the broth it cooked in. Shred the chicken and mix in as well. Add the frozen veggies.

Bring to a boil and simmer for 10 minutes, serve with bread.

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