Tuesday, September 11, 2012

Chicken and Wild Rice Soup

Olive oil
1 red onion, chopped
1/2 c. carrots, thinly sliced
1 tsp. dried marjoram
salt and pepper to taste
1 box Near East Long Grain & Wild Rice with flavor packet
2 Tbsp flour
4 c. chicken broth
3 c. water
3/4 c. heavy cream (maybe a dash or two more)
1/4 c. milk
2 small chicken breasts, chopped and cooked
several large dashes coriander
dash of garlic powder
small dash of red pepper flakes

In a large saucepan, add some olive oil, the red onion, carrots, marjoram, salt, pepper, and the flavor packet. Saute for 5 minutes. Add the wild rice, stir. Then add the flour, make sure it gets stirred around. Then add the chicken broth and water, and bring to a boil. Simmer for 15 minutes.

While the soup is simmering, add the cream and milk to a small saucepan. Heat over low heat until hot. Add to the soup mixture along with the cooked chicken, coriander, garlic powder, and red pepper flakes. Simmer for 20-25 more minutes or until the rice is cooked through. Serve immediately.

Here's a link to the recipe I adapted: http://carriesexperimentalkitchen.blogspot.com/2011/11/copycat-recipe-week-day-2-panera.html

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