I absolutely love soup. In fact, I think that the main reason I love fall so much is because it is the perfect time to start eating soup at least a couple of times a week! I recently got this recipe from a friend, and it has already become one of my favorites. It is simple, doesn't take long to put together, and is basic enough that even my kids will eat it.
Creamy Wild Rice Soup
3 cups cooked Uncle Ben's Wild Rice (there are several different varieties - use whichever kind you want!)
2 carrots (diced small)
1 cup diced chicken
1 cup flour
salt and pepper (to taste)
1 large onion, diced
2 celery stalks (diced small)
1/2 cup butter
8 cups chicken broth
1 cup half and half
Start cooking the rice before you begin working on the rest of the soup. I usually get the "quick cook" kind, but if you get regular wild rice, it will take a while before it is ready!
Chop up carrots, onions and celery (I left the celery out this time).
Saute carrots, celery and onion in butter until tender. Add flour. Add broth, salt and pepper (I just put a pinch of each in - you probably don't even really need salt). Bring to a boil. Add chicken and half and half and reheat, but don't boil again. Add rice right before serving (if you put it in a long time before serving, the rice will keep cooking and get mushy).
My notes/tips/time-saving cheats: We are not big celery fans at my house, so I left this out and threw in some frozen peas and carrots (I cooked them first). Sometimes I use dried minced onions and/or canned chicken (the Kirkland brand kind from Costco) to save time as well. This recipe makes a pretty large batch, so unless we are having company over, I will usually cut the recipe in half and it still makes plenty for my family of 6. Put in a bread bowl and dinner is served!
