This Chicken and Wild Rice Soup recipe offers plenty of alternatives.
One tip: Skip poaching the chicken and use 2 cups of chopped rotisserie chicken or leftover turkey.
Another tip: If desired when poaching chicken, omit the 1 cup chicken broth and use all water.
Whatever you decide to do, this soup will come in handy for the cold days ahead.
Creamy Chicken and Wild Rice Soup
1 (4-ounce) box wild rice
4 cups chicken broth, divided use
1 pound boneless, skinless chicken breasts
4 tablespoons unsalted butter
1 onion, chopped
3 carrots, chopped
½ rib celery, chopped
8 ounces fresh button mushrooms, thinly sliced
½ cup all-purpose flour
1 cup half and half or milk
Finely chopped green onions or chives for garnish, optional
Bring rice and 2 cups water to a boil over medium high heat in a medium saucepan. Reduce heat to a simmer and allow to simmer 45 minutes or until rice is done. Drain well and set aside.
Pour 1 cup chicken broth into a medium saucepan. Add chicken breasts to broth and enough water to cover. Bring to a boil over medium high heat. Reduce heat to a simmer and simmer about 12 to 15 minutes or until chicken reaches an internal temperature of 165 degrees. Remove chicken breasts from liquid and allow to cool slightly. Discard liquid. Cut chicken into small pieces and set aside.
In a 3- or 4-quart saucepan, melt butter over medium heat. Add onion, carrots, celery and mushrooms to saucepan. Cook, stirring occasionally, until vegetables are tender, about 5 to 10 minutes. Add flour and stir until flour is completely coated and all liquid has evaporated.
Gradually add the remaining 3 cups of chicken broth, stirring constantly until mixture begins to thicken. Add chicken and wild rice and heat through. Stir in half-and-half or milk.
Ladle into bowls and sprinkle with green onions, if desired.
Makes 8 servings.
Food on 11/21/2018