I don’t know about you, but here in northeastern PA, it’s downright FRIGID! With the temperatures dipping down into the teens (yes, that’s the HIGH temperature!), it seems to be the perfect time to try out some soup recipes. I sifted through the pile and came up this recipe.
Creamy Chicken and Wild Rice Soup
Compliments of It’s a Keeper
1 cup uncooked quick-cooking wild rice
1 cup onion, chopped
2 cloves garlic, minced
3 cups chicken broth
1 1/2 cups baking potato, peeled and cubed
3 cups milk
1/3 cup all-purpose flour
10 ounce processed cheese, cubed (such as Velveeta)
2 cups boneless, skinless cooked chicken breasts, chopped
1/2 tsp fresh ground black pepper
1/4 tsp salt
1/4 cup chopped fresh parsley
Cook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley.
Is It a Keeper?
We absolutely loved this soup! It was very creamy and chocked full of goodness — I really liked the different textures in the soup. Plus, it came together very quickly — BONUS! I used the lower-fat versions of most of the ingredients (light cheese, 1% milk, low-sodium broth), added some carrots (because I love ’em) and roasted my chicken — the flavor was fantastic! At first I doubted whether the soup would thicken nicely since I used 1% milk, but I was pleasantly surprised at the result. Nice. Thick. Creamy. Warmed me from my toes to my nose!
This is definitely a keeper in my book! I’ll be making it again. Very soon.
Here’s a look at our weather forecast this week….and, you thought I was exaggerating about the temperatures!
What’s your go-to dish on those bone chilling days?