December 19, 2011

The Perfect Cold Weather Soup

This weekend was the first snowfall that stuck around. It didn't snow much, but there was enough to coat the streets and look really pretty from my living room window. And I don't know about you, but I don't think there's anything better on a cold day than snuggling up on the couch with a warm bowl of homemade soup.

Luckily, my coworker gave me her amazing Creamy Chicken Soup recipe, and I already had all the ingredients on hand. It was the perfect day to bust out my cutting board and give the recipe a go.

Usually, I only cook out of necessity (I think I inherited this from my mother), but for some reason, I was really enjoying myself in the kitchen all morning. It definitely helped that I started cooking just after breakfast, rather than waiting until I was hungry and impatient. I turned up an audiobook I've been listening to and diced, sauted, whisked and stirred my soup into perfection.

And perfection is exactly what I made. This is no crock-pot, set it and forget it, kind of recipe, but the result was absolutely worth the effort. As soon as I took my first bite, I knew this was a recipe I had to keep in my arsenal. Not only were the flavors delicious, but the consistency was perfect. It was creamy yet still substantial enough that I didn't even want bread on the side.

Okay, I know you're all salivating now, so here's the recipe:

Ingredients:
Sorry for the not-so-professional food shot. This is new to me.
1/2 C onion
3-4 garlic cloves
olive oil
1/2 C carrots (I added more)
1/2 C celerey (I added more)
4 C chicken broth (I used the low sodium)
2 C water
2 boneless chicken breasts, cooked and shredded (I actually used 3 and cubed it for more of a bite)
1 (4.5 oz) package of quick cooking long grain wild rice with seasoning packet
1/2 tsp salt
1/2 tsp pepper
1/2 C flour
6 Tbsp butter
2 C skim milk

1. In a large pot, saute onion and garlic in a bit of olive oil.
2. Add carrots and celery and saute until softened.
3. Add broth, water and chicken, bring to a boil.
4. Stir in rice. Reserve seasoning.
5. Cover and remove from heat.
6. In a medium sauce pan melt butter over medium heat.
7. Stir in seasoning packet, salt, and pepper until bubbly.
8. Reduce heat to low.
9. Slowly whisk in flour to form roux.
10. Slowly whisk in milk until smooth.
11. Cook until thickened.
12. Stir into broth and rice.
13. Cook over medium heat for 10 to 15 minutes.

3 comments:

  1. Who are you and what did you do with my daughter????? I'm sorry but this has more than 3 ingredients and you have to prepare in stages. It's not even a recipe I would read, much less make. The obvious next question is..."when can I come over and have some?"

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  2. I know! This kind of cooking is SO not me, but I have to say I kinda enjoyed it. The trick is to sleep in Saturday mornings and cook in your PJs. Also, I finished the last of it for lunch today, but I'll have you over next time I make it. :)

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  3. YAY!! I love that you made this recipe and love that your mom commented asking what happened to her daughter lol. It looks like it is packed with flavor! I love when recipes that require a bit more work turn out fantastic! PS - I entered you into my pull up challenge. You are now committed =)

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