Saturday, September 21, 2013

Chicken Soup With Rice

I have always loved this little book by Maurice Sendak (author of Where The Wild Things Are) for its rhyme and playful verse that celebrates each of the months. 
 

Cook's notes: With temperatures cooling down during the day and crisp nights it's a great time to make a pot of Ever Ready’s Chicken Wild Rice Soup- The seasonings add a lot flavor to the soup.  Serves 6

Cooking tips: Cook the wild rice the day before and dice the cooked chicken. Refrigerate the rice and chicken. 
Buying deli rotisserie chicken is a time saver.
Ingredients:
  • 2 TB. butter
  • ½ cup finely chopped baby arrots
  • ½ cup finely chopped onions
  • ½ cup finely chopped celery
  • 1/3 cup finely chopped silvered almonds
  • 1 cup chopped mushrooms
  • 3 cups cooked wild rice
  • 1/2 cup flour
  • 4 cans low sodium chicken broth (14.5 oz.)
  • 1-cup half and half
  • 2 cups chopped ham or chicken 
  • 1/8 tsp. curry
  • ¼ tsp. dry mustard
  • ¼ tsp. paprika
  • 1/8 tsp. marjoram
  • 1 tsp.dried chives
  • 1 tsp. dried parsley flakes
  • 2 TB. white wine or sherry-optional
Directions:
  • Whisk flour into chicken broth and set aside
  • Sauté carrots, onions, mushrooms, celery, almonds in fry pan with butter
  • In soup pot add sauté mixture, chicken or ham, chicken broth mixed with flour and seasonings
  • Cook on medium heat till thickens
  • Add in cooked wild rice and cook 2 minutes
  • Turn heat to low-add in half and half 
  • Cook on low heat for 30 minutes but do not let boil
  • Add sherry/wine in at end right before serving
 
 Honey Cornbread
Cook's notes: I tested with a box of Krusteaz Honey Cornbread
Do not over mix the ingredients stir just till blended 

Ingredients:
1 box of honey cornbread (15 oz.)
1 can creamed corn (8.5 0z.) 
1 TB. honey or Agave Nectar
chopped jalapeno peppers 1-2 TB.  
2 TB. chopped green onion





Directions:
Follow directions on the box of cornbread mix except use 1/3 cup melted butter instead of cooking oil
Fold in creamed corn, honey, jalapeno peppers and onions
Bake in a skillet @ 400 for 22 minutes or a 8 inch glass pan 22-25 minutes 
                                                 
Sunflowers: A sunflower garden caused me to brake suddenly as I was driving the back roads of a rural area. I wished I had water to give them a drink. I was fascinated by these worker bees feasting on this sunflower.


   

1 comment:

  1. Having made this soup recipe, which Sue passed along to me, I can vouch for its savory goodness. You always post such yummy recipes here. Thank you.

    ReplyDelete