Chicken & Wild Rice Soup Main Soup: 2-3 cups skinless cooked chicken breasts *shred or dice 4 cups chicken broth 1-2 cups cooked wild rice 3 carrots, sliced 3 celery ribs, sliced 1 large onion, diced 3 cloves garlic, minced seasonings to taste: salt & pepper, to taste 1-2 Tbs sweet basil 2 Tbs chives 1 Tbs parsley *few shakes hot sauce, optional *1-2 Tbs Better then Bullion Chicken paste, optional Roux: 3/4 cup butter 3/4 cup all-purpose flour 1 quart half-and-half cream (I use 2 cups 2% milk & 2 cups heavy cream with great results) Directions:
Make the Roux mixture separately - warming the milk first helps the entire mixture thicken quicker. This is what turns your soup into a "Cream Soup"...
CANNING NOTE: IF you're wanting to can this - you must do so BEFORE adding ANY of the Rice or Roux. You would make the Rice and Roux Mixture upon opening the soup to heat and eat - rice, dairy, flour and butter cannot be canned.
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