Chicken & Wild Rice Soup
So Chicken & Wild Rice Soup is my mom's absolute favorite soup in the entire world. Everytime she goes to Panera with my dad she will always order it. So when I was thumbing through my issue of Food and Wine and I stumbled upon this little gem, I knew what needed to be done. Let me tell you that my mom went back for a second bowl, which is unheard of for her. It is incredibly delicious, warm and satisfying. I made a side of roasted broccoli to go along with it and the broccoli wasn't even touched. Thankfully for my mom there was quite a bit of leftovers, so she was able to pop them into the freezer for another day.
4 T. butter 3 celery stalks, diced 2 carrots, diced 1 medium onion, diced 2 garlic cloves, minced 2 tsp. thyme, chopped Salt & Pepper 1/4 c. flour 1 c. wild rice 2 quarts of good quality chicken stock ( I highly recommend you making the stock prior, instead of using store stock) 2 c. water 4 c. bits sized pieced of chicken 1 c. heavy cream Directions:
For the chicken I used 4 chicken breasts with the bone in and skin on. I sprinkled with olive oil and seasoned with salt and pepper. Roast in the oven at 350 for 30 minutes and let rest while you start to assemble the soup. In a large pot, melt the butter, then add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over medium heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes. Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper.