I love soup, and I love finding and trying out different soup recipes. However, I am always a little fearful of it. It seems super easy, but then you’re in the middle of it and it gets a little overwhelming.
However, I’ve been super successful with making soups on my newbie cooking journey, and I’m even starting to think about trying my hand at making bread bowls – go all Panera-like with my cooking. Another reason soups are awesome to make is that you will always feel like you’re in a Hogwarts Potions Class.
A few months ago, I was at a friend’s house, and she had some of this awesome chicken and wild rice soup leftover. I tried it and instantly fell in love. She made it different than the recipe because of various allergies in her house, but I decided to make it just like the recipe says for my first few times. It is great either way! Any who, I tried my hand at this, and it turned out so well that I made a second batch just recently. One of the things I really like about this is that it makes enough for a few days worth of leftovers, which are quite handy to have around when life gets wicked busy.
Before I start with the recipe: This takes a long time to do. Prep time is long, and it takes anywhere from an hour to two hours to cook once you finish all the prep work. But the end result makes it absolutely worth it.
Let’s get started!
What Do You Need?
1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half
Get to Making an Awesome Potion, I Mean Soup
1. Melt the butter in a large saucepan over medium heat. Next, you need to stir in the onion, celery, and carrots sautéing them for about 5 minutes. Next, add the flour, stirring well. After that, you will need to slowly pour in the chicken broth, and make sure you stir constantly, until everything is added. Bring the mixture to a boil, and reduce the heat to low and let it simmer.
2. Next, add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow the soup to heat through, and then pour in the half-and-half. Let it simmer for 1 to 2 hours. Try not to let it boil because that will break the roux. Though, I’ve failed at that.
I know for a fact that this recipe still turns out well if you substitute the various ingredients for healthier options, and I do plan on trying a few different things (i.e. not using half-and-half). You also don’t have to use the sherry if you can’t find any or simply don’t want to! I forgot to get it and the soup still turned out great.
I love this recipe and it is perfect for a cold evening at home, but since I love soup, I know I will also be cooking this a few times this spring and summer.
Until next time!