Tuesday, November 5, 2013

Chicken and Wild Rice Soup (Freezer Friendly!)

So my family is pretty much obsessed with this recipe.  I've made it like a million times so I've decided to add it to my blog to spread the joy!  I found it on my friend Jenny's blog, What's on your Menu, but it's originally from Mel's Kitchen Cafe.  Click on their website names and check them out. This was the first recipe I'd tried from Mel's but I recently tried her french bread too and it was equally good!

I've tweaked this recipe every time I made it so the recipe below is the recipe I follow now. I changed it up a little by adding some extra veggies and using already cooked chicken.  I also switched some of the directions around to keep the corn tender and such. Finally, I couldn't find just plain wild rice at the store so I just make this with Rice-a-roni Nature's way.  Since that has it's own seasoning packet I leave out some of the seasoning she included in her soup.

This soup is loaded with veggies and is super filling.  I usually serve it by itself and call it a day!  It's also my go to soup now for people who need a little cheering up :) It's awesome the next day too.  Just use a little milk to thin it back down.  Give it a try!

Chicken and Wild Rice Soup
2 cups prepared wild rice
1/2 cup butter
1 sweet onion, chopped
3/4 cup celery, chopped
1 cup sliced carrots
1 1/2 cups sliced mushrooms (I usually just throw the whole container in)
3/4 cup flour
6 cups chicken broth (if making freezer meal- substitute 6 tsp. chicken bouillion)
1 tsp. curry powder
1 tsp. dried mustard powder
1 (14.5 oz) can corn
3 cups cooked chicken (1 whole rotisserie chicken)
2 cups fat free half and half

Prepare wild rice according to package directions.  While rice is cooking, cut all your veggies.  In a large stock pot, melt butter and saute onion, celery, and carrots until slightly tender (about 8 min.).  Add mushrooms and continue to saute for another 2-3 minutes or until mushrooms are softened.

Add flour and mix until veggies are covered.  Whisk in chicken broth, making sure to smooth out any flour lumps.  Bring to a boil, reduce heat to medium low and allow to simmer for about 5 minutes, until thickened.

Add rice, curry, mustard powder, corn and chicken. Heat soup through and add half and half.  Serve immediately or allow to simmer for 1 hour.  I usually make this in the morning and then put it in my crock-pot for the rest of the day.  It's great no matter what you decide to do.  Enjoy!

Freezer Meal Instructions:

1) Cook chicken and prepare wild rice.
2) Place rice in a quart sized freezer bag and seal.
3) Whisk half and half and flour and pour in a quart sized freezer bag and seal. Combine chicken and all remaining ingredients except for the 6 cups chicken broth. Instead add 1 cup water and 6 tsp. chicken bouillion. 
3) Place chicken mixture in a gallon sized freezer bag. 
4) Place rice bag, half and half bag, and chicken bag in a gallon sized freezer bag. seal and label. 

When ready to cook: Set rice and half and half out to defrost while chicken cooks. Add chicken bag and 5 cups water to the crockpot and cook on low for 6 hours or until soup is heated through and veggies are tender. Add rice and half and half mixture.  Continue cooking 1 hour or until soup is thickened and rice is completely warmed.

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