Happy Sunday, if I am being honest I don't mind a cold Sunday. It gives me a chance to bake, read and clean. So today I made Missy's Chicken Wild Rice Soup. As with most soups I make I just start adding my ingredients and next thing you know you are eating soup and crackers.
I have pictured the ingredients, the spices in the smaller bowl are thyme, pepper and garlic. I do not use salt because the salt from the broth, cheese and chicken flavor the soup.
Not the best picture but you get the idea.
I was lazy. I bought the celery already chopped up. The chicken is rotisserie chicken. You can figure out how you want to do the chicken. You can make your own chicken, use rotisserie or use left over chicken. Start by adding the onion and carrots that you have chopped, and celery that you have chopped or purchased like I did to a large soup pot. Sauté for 5 minutes in 1 tablespoon of olive oil or butter until the mixture is soft.
Add the spices in and cook on the stove top for another 3 minutes until it smells divine.
It just keeps getting easier to make this soup. Go ahead and add in 8 cups of chicken broth. Add in the rice. That's the easy part, all you do is open it up and dump it in the broth mixture. No need to microwave it or cook it. Bring the broth mixture to a boil then turn it down to simmer for 10 minutes.
Next step, make sure the chicken is cut in pieces to your liking, then you can add the chicken to the soup mixture. You can see I went with chunky size pieces.
With the burner on LOW heat add in the cream. We don't want our soup burning and sticking to the bottom of the pot.
Looking good!
Cut the Velveeta in small chunks and add to the mixture.
Let the cheese melt which honestly doesn't take long at all. Then you have your amazingly easy Chicken Wild Rice Soup.
Chicken Wild Rice Soup
Prep time: 30 minutes
Level: Easy
Makes about 10 cups of Soup
Ingredients
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 teaspoon pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
8 cups chicken broth
2 containers of Minute microwave brown and wild rice
2 cups of cooked chicken cut up in 1 inch pieces
2 cups cream
6 ounces Velveeta
Directions
Set your cook top temperature to medium. Chop the onions, carrots and celery. Sauté for for 5 minutes in 1 tablespoon of olive oil or butter.
Add the spices and stir. Cook for 3 more minutes.
Open the broth and add to the mixture.
Add the rice to the broth. (Do not microwave the rice)
Bring your mixture to a boil then turn down the temperature of the burner and simmer for 10 minutes.
Add the chicken to the mixture and stir to combine.
Turn the heat to LOW. (very important)
Pour the cream in the soup. Stir.
Cut the Velveeta in small chunks and add to the soup. Stir.
When all the cheese has melted your soup is finished.
Missy's Memos
I can not emphasize enough that you do not add salt to this recipe.
If you don't have broth use 8 cups of water and throw in about 3 chicken bouillons.
If you like mushrooms you could add them to this soup.
Store in an airtight container in the fridge for up to a week.
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