I’ve been making quite a few soups and stews lately. On the night that I made this soup last week it was -22 degrees F outside. Brrr that’s cold! So hot soups and stews are what my tummy just keeps gravitating towards, I guess. Eventually I’ll get tired of it all and start making chicken salad and gazpacho and refuse to look out the window because I’m pretending it’s actually spring!
I also love soups and stews because they’re the ultimate one-pot meal, and they’re great for using up odds and ends of produce and/or meats. I don’t know about you, but I love being able to throw everything into a pot and just let it cook away!
This soup is one that I jotted down from my mom’s recipe box quite some time ago and never got around to trying. I wish I hadn’t waited so long because it’s delicious! I don’t like to buy too much in the way of boxed and pre-packaged foods, but I’ll definitely buy Uncle Ben’s to make this again.
I didn’t have any mushrooms, and I don’t much care for them anyway, so I rooted around in my deep freeze to see what else I could come up with instead. I found a small bag of asparagus that I had blanched and frozen a while back before it could go bad. It was perfect in this soup, and as a bonus I was able to use up something from my deep freeze! I think broccoli would be nice as well, and that’s something I’m more likely to have on hand than asparagus.
Or just use mushrooms if you really like them. Either way, I hope you enjoy!
Chicken Wild Rice Soup
- 1 box Uncle Ben’s long-grain and wild rice mix
- 1 cup EACH chopped onions, celery, carrots
- 2 cloves garlic, minced
- 1/4 cup flour
- 3 cups chopped, cooked chicken
- 8 ounces sliced fresh mushrooms (or frozen asparagus or broccoli)
- 2 cups water
- 30 ounces chicken broth
- 12-ounce can evaporated milk
Cook rice mix according to package directions. Set aside.
In a large pot, saute onion, celery, carrots, and garlic until softened. Stir in flour and cook 1 minute. Stir in all remaining ingredients, except for the cooked rice. Bring to a boil, then reduce heat, and simmer for 30 minutes. Stir in the rice and cook for another 10 minutes, or until heated through.
I’m sharing this recipe with: