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.