An Inspired Cook

It looks like we may have a cold blustery weekend with dropping temperatures and the possibility of rain or snow.  I thought it would be the perfect time to hunker down by the fire with a good book and a warm bowl of soup.  You see, I’m not a cold weathered person and the least bit of cold seems to go right through me.  I’ve always been this way, once the cold settles into my bones it’s there for the duration and I don’t thaw out until Spring.  Something hearty . . .  something rich would be just the thing to warm my spirits.  With that in mind I reached for my recipe for chicken and wild rice soup which is filling as well as comforting.  One bowl and it may be time for a nap!

I chose to use rotisserie chicken meat which is perfect for soups and saves on time and effort.  You can use other vegetables here, but I went with onion and carrots.  Other ingredients include wild rice, butter, flour, chicken stock, water, salt and pepper.

In a dutch oven heat a box of stock along with the chopped carrots and onions.  Bring just to a boil.

Add the wild rice to the pot.

Set the lid in place, turn down the heat and simmer for 15 minutes.

After the 15 minutes of simmering on the stove, the rice should be cooked and the carrots fork tender.  Salt and pepper to taste.

Add 2 cups of cooked chicken.

Mix 2 cups of water with 1/2 cup of flour.  Whisk together, then pour into the pot of soup.  This will serve to thicken the soup.

Next comes 2 cups of heavy cream.

Stir the soup over low heat.

Add 4 tablespoons of butter to melt into the soup to make it taste oh so good!

Serve with a sprinkle of parsley.





Creamy Chicken and Wild Rice Soup

1 (32 ounce box) Chicken Stock
1 cup Carrots, chopped (about 2 medium carrots)
1 cup Onion, chopped (about 1/2 onion)
1 cup Wild Rice, not quick cooking
2 cups Chicken, cooked and chopped (Rotisserie Chicken works well)
2 cups Water
1/2 cup Flour
2 cups Heavy Cream
4 tablespoons Unsalted Butter, cut into pats
1/2 teaspoon Salt or to taste
1/4 teaspoon Black Pepper, or to taste

In a dutch oven over medium high heat, stir together chicken stock, carrots and onion.  Stir in the wild rice, place the lid on top and reduce the heat to simmer for 15 minutes.  When rice is cooked and carrots are tender, add salt and pepper to taste.  Add the chopped chicken and stir the pot.  Whisk the water and flour together then add to the soup.  Add the heavy cream and unsalted butter to the pot, stirring until the butter has melted.

Serve soup warm with a sprinkle of parsley.

Note** Any leftover soup may be too thick the next day, stir in a bit of water to thin it back to the desired consistency.

Makes 6 – 8 servings.