October 31, 2017

Chicken and Long Grain Wild Rice Soup

If I can get this post finished and you can actually read it, I'll consider it an accomplishment!  I'm currently out of state again; helping babysit a 17 month old and a 3 year old this week.  While I'm sitting at the kitchen table trying to finish this post, I'm also helping coloring Halloween pictures and practice writing a-b-c and 1-2-3.... and apparently trying to teach 'sharing' to a very belligerent three year old.  

Last night we had a yummy chicken and long grain rice soup I whipped up.  I was able to make it while the little ones were napping and let it simmer slowly on the stove until it was time to eat.  I wanted to use 'my' regular recipe but it's currently written in a notebook, sitting in my kitchen, about 800 miles away.  Instead, I remembered some of it from memory and had to improvise on the rest using the 'typical' and average chicken and wild rice soup mixture online. 

It was pretty good - not exactly 'mine' but until I can get back home and recall just what it was I was missing in this one, it will do.  I did improvise with a few things and hope you do if you wish.  I happened to have a box of Uncle Ben's Wild Rice boxed mix in the pantry of the house I'm staying in so I used that in this recipe because the wild rice mixture they had hardly had any long grain wild rice in it.  I really loved the addition.

Last note:  Like most similar rice dishes and even soups or stews in general, the leftovers get very thick.  If you want to eat it nice and thick just heat it up as is (it will thin a bit of course when hot) but you can also add water to thin it to the consistency you wish; and the flavor is not diminished.

Chicken and Long Grain Wild Rice Soup

1 c rice/long grain wild rice mixture cooked according to the package to make about 2 cups
             or use 3/4 c long grain white rice with 1/4 c wild rice, cook according to directions
8 c chicken broth (or use 8 cups water with 8 cubes chicken bouillon)
1 c chopped celery
1 c diced, sliced, chopped carrots
1/2 lb. mushrooms, sliced
1/2 c chopped onion
1/2 t garlic powder
1/4 t poultry seasoning or a dash of thyme and sage
1/4 c dried parsley
1/4 c butter
1/4 c flour
1 can mushroom soup
2 c chicken - cooked and chopped or diced
1 box Uncle Ben's Long Grain Rice with season packet

Cook your long grain white and wild rice according to the package directions of the brand you chose.  Mine called for a quick boil and simmering 45 minutes.  I added my raw chicken to it and cooked them both at the same time.

Simmer the chicken broth, celery, carrots, mushrooms and seasonings for about 25 minutes or until the vegetables are tender.  Melt the 1/2 cup butter and stir it into the flour to make a paste.  Whisk this into the hot broth.  Add the mushroom soup, rice, chicken and if you choose to use it, the package of long grain rice and seasoning packet (totally optional).  Heat through and serve.  I served with a garlic Naan bread warmed in the oven.

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