28 January 2013

chicken & bacon wild rice soup~

Can you say yummy?  Wow, this is amazing.  It's the first time I've made it and I significantly tweaked the recipe I had, so I'm making it my own.  :)


* 32oz chicken broth
* If using homemade stock, add 1tsp of Better Than Boullion or an equivalent
* 2c. water
* 1/2c. uncooked wild rice
* 1/2c. green onions finely chopped
* 1/2c. chopped or diced carrots
* 2 stalks diced celery
* 1/4c. butter
* 1/4c. coconut oil
* 3/4c. brown rice flour or any gluten free equivalent
* 1/2 tsp salt
* 1/4 tsp all purpose seasoning (I used Carl's All Purpose Seasoning)
* 1/8 tsp pepper
* 2c. half and half  (I used raw milk since that's what we have and the fat content is pretty high)
* 1/2c. cooked chicken or turkey
* 8 slices of bacon, cooked, drained, & crumbled


* In large saucepan, combine broth, water, boullion, rice, carrots, and celery.  Bring to a boil, cover, and simmer until rice is done.  There will still be a LOT of liquid.  Do not drain it.

* In a medium saucepan, melt butter and coconut oil, stir in flour, salt, seasoning, and pepper. Whisk until clumps are broken up.  Cook 1 minute, stirring constantly, until smooth and bubbly.

* Gradually stir in milk with the butter/flour mixture and cook until slightly thickened, stirring constantly. You may have to whisk it pretty well.  Add this creamy mixture back into the saucepan with the rice/broth/veggie mixture. Add chicken and bacon. Heat on low, stirring every once in a while, for at least a half an hour. Do not boil.  Like all good soups, the flavors incorporate the longer it sits, so while I tasted it immediately and it was fabulous, I'm sure it will be even better later.  This does thicken up quite a bit, so you may want to add more broth, water, or milk.

* I doubled this for my family, the given recipe is for more of a normal size pot.

Happy Soup-ing!

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2012 November

2012 November