It’s snowing in Sioux Falls again. I swear it hasn’t stopped for more than 24 hours in the past week. It’s also still in the single digits to sub zero temps. Lovely!
Cold and snowy weather calls for hot and hearty soup! Last night I loosely followed Betty Crocker’s wild rice soup recipe to come up with my own version of chicken wild rice soup.
Chicken Wild Rice Soup
Makes 5 servings.
- 1 TBS olive oil
- 2-3 stalks of celery, chopped
- 2-3 medium carrots, chopped or shredded
- 1/2 large onion, chopped
- 1 green bell pepper, chopped
- 2 TBS all purpose flour
- 1 tsp salt
- 1 tsp pepper
- 2 1/2 cups cooked wild rice
- 2 cups water
- 1 15 oz. can chicken broth
- 2 medium cooked chicken breasts (about 1 lb), cubed
- 1 1/4 cup fat free half and half
- 1/4 cup fresh parsley, or 1 TBS dried
- In a large saucepan, cook celery, carrots, onion, and bell pepper in olive oil until just tender.
- Stir in flour, salt, pepper, wild rice, water and chicken broth.
- Bring to a boil, reduce heat, cover and simmer for 15 minutes.
- Stir in half and half, parsley, and chicken.
- Heat until just hot, do not boil.
This hit the spot! I added a little hot sauce to my bowl for a bit of a kick. Nice warm dinner for a chilly night. I’ll definitely have enough for lunches for the rest of the week, which is always a plus!