January 25, 2011

Dinner: Wild Rice and Chicken Soup

The South is taking too many cues from Northern winters and forgetting that people like me choose to live here for a reason. I do not approve of winter temperatures hovering significantly under 50 degrees (I'm spoiled, I know), except that it makes soup taste extra soul-warming.  

I tend to stereotype chicken soups as being somewhat bland. However, if you cook up some fresh veggies first and throw in a bit of half and half at the end for this one, it won't disappoint fans of fresh-tasting, flavorful soups. 

Necessity: Warm, crusty bread.
Bonus: Bakery cranberry bread a very nice person brought home for me.

The wild rice adds a nutty flavor to this thick (not very broth-y) concoction, but the other ingredients keep it from being too overpowering.

Tell me, friends, what are you making to warm you up on dreary winter days? (Yes, this is a comment request, pretty please.)

Wild Rice and Chicken Soup
Oak Grove Market via the Atlanta Journal-Constitution 

2 skinless, boneless chicken breasts
3 cups low-sodium chicken broth
1 cup water
2 tablespoons olive oil
1 cup sliced celery
1/2 cup coarsely shredded carrot
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked wild rice
1 cup half-and-half
1/4 cup chopped parsley
1/3 cup sliced almonds, toasted (optional)

In a pot, cover chicken with broth and water and bring to a simmer. Cook for 8 to 10 minutes, until chicken is just cooked through. Skim off any scum that appears on the surface and discard. Remove chicken from broth, let cool slightly and shred into bite-size pieces. Reserve broth.

In a stockpot, melt olive oil. Add celery, carrot, onion and green pepper and cook until softened, about 5 minutes. Stir in flour, salt and pepper until blended. Add wild rice, chicken and reserved broth and stir to combine. Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add half-and-half and parsley. Cook just until hot; do not boil. Top each serving with toasted almonds, if desired.


  1. I'm with you, Madoline! One of the (few) positives about cold winters is the excuse it provides to cook up delicious soups and chili. I love making the Salmon, Sweet Potato and Broccoli Chowder recipe that I found from Real Simple (http://www.realsimple.com/food-recipes/browse-all-recipes/salmon-sweet-potato-broccoli-chowder-10000000663033/index.html).

    I'll definitely stash this chicken soup recipe away to use on a chilly night before this cold season wraps up. Thanks for sharing!

  2. One of my favorite things to make during winter is bread pudding with vanilla sauce :)


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