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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Sunday, October 31, 2010

Wild Rice Soup!

I made this soup for a supper club pumpkin carving party hosted by our friends Dave and Kate.  Dave made some kickass chili for the evening, and surprisingly this soup went really well also, so it must have been pretty good!  I thought it was really delicious myself and people at the party had good things to say about it so that means you should try it too!  It is a great fall soup, a classic, really hearty and delicious.  We got a free head of cabbage at the farmers market, so many of the recipes this week, randomly have cabbage added to them, you don't have to add it, but it was a pretty delicious addition.  I was so excited when we got that little head of cabbage...I mean how often do you just randomly get free stuff these days?  NEVER!  It held my head high while carrying that cabbage home! ;)  
ENJOY!

Chicken and Wild Rice Soup
2 T olive oil
1 onion, coarsely chopped
S&P
2 cans chicken broth
2/3 cup wild rice blend
2 1/2 cups water
4 boneless skinless chicken thighs
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped.

In a large pot, heat oil over med heat.  Add onion and season with S&P.  Cook, stirring occasionally, until beginning to soften, 3-5 min.  Add chicken broth, rice, and water.  Bring to a boil, reduce to a simmer, cover and cook 35 min.

Add chicken, carrots, and celery.  Return to a boil; reduce heat to a simmer.  Cook uncovered until veggies are tender and chicken is opaque throughout, about 15 min.  Transfer chicken to a cutting board, shred with two forks.
Return chicken to pot; season soup with salt and pepper.  
Serves 4 as a main course 

Logan Rating: **
(hes lame...this was at least 3 stars)

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