After some unseasonably warm weather in Chicago the past few weeks we finally got a taste of winter today. We are under a "Winter Storm Warning" until tomorrow morning with an expected snowfall of 4-8 inches. I must say I am kind of excited about the snow since S got a sled, snowsuit and boots for Christmas. I can't wait to see her reaction when we go out to play in it. The only issue is currently both her and I have horrible colds; I am hoping they are gone by Saturday so we can have some winter family fun.
Tonight I decided in honor of January being National Soup month and the fact that soup was the only thing that sounded good, I would pull together a quick Roasted Chicken and Wild Rice Soup. Earlier this week I roasted a chicken with the intent of having leftovers for soup, see my previous post Roast Chicken with Carrots, Parsnips and Potatoes. As a result this soup can be made in an hour (maybe an hour and fifteen).
Ingredients
1 1/4 cup diced celery
1 1/4 cup diced carrot
1 1/4 cup diced Spanish onion
40 oz Swanson's Natural Goodness Chicken Broth (1/3 less sodium)
3 cups of water mixed with 2 Extra Large Chicken Bouillon cubes
1 bay leaf
1 teaspoon dried thyme
8 oz package Lundberg Organic Wild Rice
3 cups of Roast Chicken (primarily white meat)
In a Dutch oven, heat 1 tablespoon of olive oil then add the celery, onion and carrots. Season vegetables with salt and pepper. Saute for 10-15 minutes until the vegetables soften. Add the chicken broth, water with bouillon, bay leaf, thyme and rice. Bring to a boil. Reduce to simmer and add the chicken. Place top on Dutch oven and cook for one hour stirring occasionally. The soup ready once the rice is fully cooked.
Ingredients
1 1/4 cup diced celery
1 1/4 cup diced carrot
1 1/4 cup diced Spanish onion
40 oz Swanson's Natural Goodness Chicken Broth (1/3 less sodium)
3 cups of water mixed with 2 Extra Large Chicken Bouillon cubes
1 bay leaf
1 teaspoon dried thyme
8 oz package Lundberg Organic Wild Rice
3 cups of Roast Chicken (primarily white meat)
In a Dutch oven, heat 1 tablespoon of olive oil then add the celery, onion and carrots. Season vegetables with salt and pepper. Saute for 10-15 minutes until the vegetables soften. Add the chicken broth, water with bouillon, bay leaf, thyme and rice. Bring to a boil. Reduce to simmer and add the chicken. Place top on Dutch oven and cook for one hour stirring occasionally. The soup ready once the rice is fully cooked.
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| This meal was rated 4.5 asparagus spears |
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