This morning when I woke up the shine was shining brightly. I welcomed it after having snow and cold for the last few days. After feeding the hungry birds that have optimistically migrated back to the Finger Lakes Region, and savoring my first cup of coffee, I decided short order that I wanted to spend a good part of my day in my kitchen whipping up easy and tasty meals that we could enjoy for the remainder of the week.
The first dish on my list was something that I haven’t gotten around to making much of this winter; homemade soup.
I opted for chicken soup because it’s good for you. Some would even suggest it has mysterious healing powers. Perhaps? And since I’m not a fan of canned chicken soup this was an easy choice.
While my husband enjoys cooking, and does a lot of in our house, I like days when I can cook and create. I told him to plan on a nice lunch that consisted of homemade soup and grilled cheese sandwiches.
After a mad dash to the grocery store to pick up a few things I started making this delicious healthy soup.
Now, I have to rave about this chicken broth (not a sponsored post) that I stumbled upon recently. This product made the soup extra tasty and I am issuing a chef’s warning… Don’t make this recipe without using this white wine and herb chicken broth!
Chicken With Long Grain & Wild Rice Soup
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
|Meal type||Lunch, Main Dish, Soup, Starter|
|Misc||Freezable, Serve Hot|
- 2 Large Cloves Garlic (Cushed)
- 1 Medium Onion (Diced)
- 2 tablespoons Olive Oil
- 2 cups Chicken (Cubed)
- 1 box Long Grain and Wild Rice (Prepared, minus the seasonings)
- 1 can Cream of Mushroom Soup
- 1 quart Chicken Broth
- 1 quart Culinary Inn White Wine & Herb Chicken Broth
- 1/4 teaspoon Garlic Powder
- 2 teaspoons Dried Parsely
- 1 cup Grated Carrot
- Salt & Pepper
- 1 teaspoon Butter
- 2 tablespoons Flour
This product is my new found friend - This is a must use when making this recipe
|In a large soup pot add olive oil, crushed garlic, and diced onion. Cook on low heat until onions are tender.|
|Add cubed chicken, salt & pepper, and cook until chicken is no longer pink.|
|Add butter and flour and stir thoroughly.|
|Add chicken broth, cream of mushroom soup, garlic powder, dried parsley, prepared rice, and grated carrot.|
|Cook until completely hot.|
This soup is simple to make and lunch was ready in about an hour. Boy did it hit the spot.
Thanks to everyone who chimed in on my last post regarding stats and blogging. It’s great to have a strong community of bloggers to share with!
Stay tuned because I also made another belly filling dish today that I will be sharing soon.