January brings a time to try a new kind of soup to keep you warm. Here's a new recipe and I hope you like it. I call it: Wild Rice Chardonnay chicken soup.
* I use the already broasted (roasted) chicken from the grocery store. It's easy and delicious. Or you can bake your own whole chicken and pull apart the breast and wing meat..Here it is from Polly's kitchen. Enjoy!
1/4 cup butter or margarine
1/2 cup all purpose flour
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped onion
2 Tablespoons butter or margarine
2 cups chicken broth
1 cup watter
1/3 cup dry white wine
1 cup cooked wild rice (Uncle Ben's)
1 cup (reg. or smoked) chicken breast
1/2 cup whipping cream
salt
ground white pepper
snipped chives
In a small saucepan, het the 1/4 cup butter till melted and bubbly. Stir in flour. Cook over low heat, stirring frequently, for 8 minutes. Remove from heat, set aside. (We used a little extra butter for no lumps.)
In a large saucepan, cook celery, carrots and onion in the 2 tablespoons butter till vegetables are tender but not brown. Stir in broth, water and white wine. Bring to boiling, reduce heat.
Stir the flour mixture into the broth mixture. Simmer, covered for 20 minutes stirring occasionally.
Stir in cooked wild rice, chicken and whipping cream. Heat through. Season to taste with salt and pepper.
Add chives.
Note: We use more chicken brother because it really thickens as it sits. We also used more wine (1/2 of large bottle for double batch). You can use turkey meat (deli meat works) too. But I prefer
the baked chicken.
Let me know if you have questions.
Enjoy!!!! Comment |
