Wildrice Chicken Soup

Aperture:f/5.6
Focal Length:55mm
ISO:1000
Shutter:1/100 sec
Camera:NEX-5R

DSC02234

Wild Rice Chicken Soup:
Chicken- ½ lb. (Boneless and skinless, 2 small breasts or 4 small thighs)
Water-2 cups+1 cup
Slat-to taste (for chicken and soup)
Oil -2 tsp.+ 1 tsp.
Uncle Ben’s wild rice packet-1 (original with 23 herbs)
Chicken broth- 48 oz. (Swanson or any brand)
Butter -2 tbsp.
All-purpose flour – 3 tbsp.
Half and Half-8 oz. (any brand)
Onion- 1 (finely chopped)

Method:
Step 1: Prepare the chicken: Take whole chicken breasts or thighs in 2 cups water and let it boil and cook well by adding salt and 2 tsp. of oil to it. It takes about 15- 20 minutes to cook in medium heat. After it cools down, shred the chicken pieces into small pieces. Strain the reaming water used for cooking chicken and save it to add to the soup.

Step 2: Prepare Rice: Take 1 cup if water and add Uncle Ben’s wild rice packet, saving the herb mixture packet. Let the rice cook well, and then add the cooked chicken pieces, chicken broth, above saved water from cooked chicken and let it cook for few more minutes.

Step 3: Prepare crème: Take butter in a non-stick pan, let it heat all the way through for few minutes. Add the herb packet and all-purpose flour 1 tsp. at a time. Immediately add half and half to it and make sure that you are constantly stirring the mixture in this step. Even though non-stick pan avoids burning, all-purpose flour and crème condenses together and hardens quickly. Add this to the above chicken broth and rice mixture. Turn down the heat to simmer and is ready to serve.

Step 4: Finish: Sauté the onions in 1 tsp. oil and add to the soup.

Tips: Want the soup creamier? Add more butter and can use heavy crème instead of half and half.
Want to make it look fancier? Serve in the sour dough bread bowl.
You can add vegetables to this soup like carrots, celery, etc. I skip the veggies as I prefer this way.

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