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:
|Sorry for the not-so-professional food shot. This is new to me.|
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.