Boil two large chicken breasts.
Made a mix of white and wild rice. I probably should have used jasamine rice or a wild rice mix, but I thought the mix was too expensive, and I already had calzone rice, so I bought a small box of wild rice and called it done. Long story short: it worked.
Used 3 carrots, some button mushrooms, some OLD celery, and one red onion. After a turn in the food processor and a few minutes on the stove, I was ready for broth and evaporated milk.
I thought the color of mine came out a little more yellow than Liv's. I think she may have used different amounts of broth and milk. In any event, the taste was very similar. This makes a lot of soup. About 16 cups. It was all I could do to stir it in my largest dutch oven. At the last minute, I turned the chicken briefly in the food processor to shred. This takes the shortest amount of time. You pulse for nano seconds, otherwise, the chicken would turn to mush. Then I added 3 cups of the rice mixture and voila!
Post script: Two things I wanted to mention. I think this is the first time in my adult life that I have ever purchased mushrooms. To say that I'm not a mushroom fan is an understatement. I have come to a truce with mushrooms. I no longer eat around them in dishes, but I'm never going to select, for instance, stuffed mushrooms on the buffet table. But honestly, I felt like the mushrooms added something to this soup--something I never would have known if Liv hadn't put them in her soup. I'd have left them out as a matter of course. So thanks to Liv an the Schmales for turning me on to a recipe with shrooms that I like!
Secondly, this soup made like noodle soup and took up the moisture in the fridge. Soooo, I have had to add water to every serving, effectively adding another four or five servings per batch. So, I'm going to guess that this recipe makes 18-20 cups of finished soup product. I froze a lot, but kept plenty out for this week. I really, really love this recipe.
Schmale's Chicken and Wild Rice Soup
Make stock, cook chicken and rice ahead of time to make this a quick weeknight meal.
1T olive oil
1 large red onion, choppe
4 stalks celery, diced
3 medium carrots, chopped
1/2 t salt
4 clves garlic, minced
8 oz. button mushrooms, sliced
1/4 cup flour
1/4 t rubbed sage
1/2 t thyme
1/4 t oregano
1/4 t fresh ground black pepper
1/2 T salt
2 T dry sherry (can substitute white wine)
48 oz. chicken stock
12 oz. fat free evaporated milk
3 C cooked chicken, diced
3 C cooked long grain and wild rice blend
Heat oil in stock pot or dutch oven. Add onion, celery, carrot, and salt. Cok over medium high for about 6 minutes. Add garlic and mushrooms. Cook until mushrooms start to release juices and begin to color, about 5 minutes.
Add flour and spices. Stir frequently until flour is light brown and thickens a little for a few minutes. Add dry sherry. This will release any of the browning flour and prevent anything from scorching. Add chicken stock and evaporated milk. Bring to a boil. Reduce heat and let simmer 20 mins.
Add chicken and rice to the soup. Cook an additional 10 minutes to let the flavors combine.
That looks dee-licious. Think I may have to pick up some wild rice soon.
ReplyDeleteI didn't copy and paste the recipe on this one. You can use my link to get to the Schmale's site. When you get there, you're going to want to take a look around. Good stuff, I'm telling ya!
ReplyDeleteDaktari isn't kidding. This soup was fabulous. We ate it for the next week. Dennis seldom 'requests' leftovers, but he actually asked if there was any left a few nights later, foregoing Cowboy sandwiches for chicken and wild rice soup. I'd call that a success!
ReplyDelete