Saturday, April 9, 2011

Chicken & Wild Rice Soup--Positively Preparedness Focus: RICE


Onto our first, and one of my favorite, rice dishes of all time. I was given this recipe while I was at college, thanks to my roommate Emily. Let me tell you it was easy to win your heart over while being at school and living off of "college food." So when my roommate would bring it home from her mom, we would all try to be extra nice to win a bowl of this delicious soup. Since then this has become one of my signature dishes I make quite often. It is a great recipe that can be quickly made and brought to neighbors, friends or to a large gathering.

Whether you live in Utah like me, and are enjoying this winter wonderland in the middle of April (ugh!) or somewhere warm, you will love this creamy, rich soup.
Adjust this recipe to your family's taste buds or likes/dislikes. I usually add whatever vegetables, milk or rice I already have in my fridge or freezer. This recipe also calls for half & half but if you are counting calories you can replace that with 2% milk (I wouldn't recommend skim), water & powdered milk, or whipping cream from your freezer. Whatever you use will turn out beautifully, it's a very forgiving soup ;)

One more tip, add a lot of black pepper, the extra spice gives this soup a nice flavor and kick.This soup will also need more salt than you would think--don't be afraid to over season this soup, it needs a lot of flavor with all of the cream and white rice. One other tip, use the shredded chicken from your freezer to help this meal come together in minutes. I love to serve this soup with our family favorite breadsticks!!
Enjoy ;)

Creamy Chicken & Wild Rice Soup
1 large onion, diced
2 c. carrots, diced
1 c. celery, diced
1 cube butter, melted
1 c. flour
Saute the carrots, celery and onions in a large soup/stock pot with the butter. Saute on medium heat until the vegetables are soft. Add the flour to the vegetables and season with salt, pepper, parsley and garlic powder (or fresh garlic). Combine until flour is evenly distributed on the vegetables. to the vegetables and flour mixture add the following:
5-6 c. whole milk, half & half, heavy whipping cream or water with powdered milk
1-2 cans chicken broth (start with one and see if you need the other)
4 c. cooked white rice (long grain, basmati, jasmine, etc. will work well)
1/2 c. cooked wild rice
4 large chicken breasts, cooked and shredded (if you have frozen cooked chicken in your freezer, use that--if not, just saute or boil the chicken breasts and then shred or cube before adding to the soup)
2 T. salt
1 T. pepper
2 t. garlic powder
Dash of cayenne pepper
2 T. dried parsley
Stir in the milk and chicken broth until combined and everything is mixed together. Once the milk/soup is warmed through, add the chicken breasts and rice. If the soup is too thick, add more milk or chicken broth. This recipe can easily be adjusted with more broth or milk to make the soup to your desired consistency. Simmer the soup for 30 minutes on low heat until ready to serve. Taste soup to see if any more seasonings, salt or pepper are needed. Garnish soup with extra parsley (dried or fresh). **Soup will be as thick as the type of milk product you use. If you use heavy whipping cream your soup with be extra thick and creamy. Using 2% milk however, will give you a thinner soup but still be delicious. If your soup is too thin you can always add a little more flour or cornstarch to your soup and let it simmer.

Another article about rising food costs and the increased prices at the LDS Dry Pack Canneries:

Prices at LDS canneries show inflation for food up between 11 and 49%
"The LDS's raising food prices at their canneries by 11 to 49% in just three months should be a serious wakeup call to all Americans on the true inflationary conditions that exist in our economy, and that we need to constantly look outside government reports for the true data affecting our spending and finances." ~Examiner.com

4 comments:

Amanda said...

This looks so YUMMY!!! Thank you for posting this recipe. I will definitely be trying it, as well as turning it into a "Dinner in a Jar"!

melinda said...

So I was at walmart last night price matching and the cashier told me they no longer match great value to the other store brands it has to bethe exact same thing. Is this true? Has anyone else had a problem with this?

Also Shandra do you know the amount of lethicin I would use instead of the gluten stuff?

Heather T. E. Hand said...

I am new to your blog thanks to my sister's Visiting Teacher in NY who gave her a printout on beans from your blog that was then scanned and e-mailed to me. This Chicken and Rice Soup was an absolute hit with my family on Monday night. It made enough for my family of seven to have as much as we wanted two nights in a row. (Some of them aren't big eaters yet). It did thicken up more after sitting in the fridge so I added more chicken stock to thin it for the second night. Also, upon my initial "taste test" I thought the soup needed a little something more than what I already had in it so I added some Worcestershire Sauce... delicious! This recipe is a keeper. Thank you:)

Shandra said...

That is strange. I talked to the store manager at the Riverton store and he said they still do. The inconsistency of Walmart's policies drive me crazy!

Sorry, I haven't used lecithin much. I am not sure how much to use. If I find out, I will post about it. Thanks :)

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