This is my husband's favorite soup, and one that the whole family enjoys! It's healthy, simple, and not too fussy! Wild rice has a bit of a "nutty" flavor, and has a wonderful firm texture. This soup contains great fiber, protein, vitamins, and minerals, and is a complete meal in itself! Although this is not a "cream" soup, it does have a bit of a roux built in- to add a velvety texture, and enhance the flavor. Add in the "mirepoix" (a mixture of carrots, celery, and onion), along with the earthy mushrooms, and sweet corn, and it is just one of those soups that's "good for the soul"- comforting, filling, and makes you feel good! Busy night? No problem! You can really make this quick to prepare if you have leftover chicken to use up. Also, if you don't want to mess with the time it takes to cook the wild rice, simply buy a package of the "Uncle Ben's", (or another brand), precooked, microwaveable rice! All you would do is simply add the rice right to the soup- no need to microwave first.
Yields: 6-8 servings
Ingredients:
4 T. butter
1 carrot (chopped)
1/2 onion (diced)
1 stalk of celery (chopped or diced)
1 cup of sliced mushrooms
1- 1 1/2# boneless chicken (cut into pieces) **could use precooked chicken as well.
4 T. flour
48 oz. of Chicken Broth or Stock
1/2 cup of cooked or frozen corn
1 cup of cooked wild rice (any blend is fine as well!)
1 T chopped parsley
dash of thyme
couple dashes of Maggi Seasoning
1) In a large soup pot, melt the butter, and add the carrot, onion, celery, and mushrooms. Season with a little salt, and some fresh ground pepper. Saute for a minute or two, and add the uncooked chicken. When chicken is cooked, sprinkle the flour over the veggies and chicken, stir to combine, and allow to cook for a couple minutes. (This develops more flavor by cooking the flour, and slightly browning it. Instead of making the roux separate, I use this method!)
***You could also use cooked chicken as well. Simply add the chicken to the soup AFTER adding in the broth or stock!
2) Slowly add in the chicken broth or stock- mixing well, until all of the liquid is incorporated. When it comes to a simmer, add in the corn, cooked wild rice, herbs and Maggi Seasoning. Allow the soup to simmer for 10-15min. on medium or low heat to develop flavors.
3) Serve hot, along with some fresh bread or rolls, and/or a nice dinner salad. Leftovers? Simply refrigerate, or freeze for a future meal after the soup cools to room temp.!
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Yields: 6-8 servings
Ingredients:
4 T. butter
1 carrot (chopped)
1/2 onion (diced)
1 stalk of celery (chopped or diced)
1 cup of sliced mushrooms
1- 1 1/2# boneless chicken (cut into pieces) **could use precooked chicken as well.
4 T. flour
48 oz. of Chicken Broth or Stock
1/2 cup of cooked or frozen corn
1 cup of cooked wild rice (any blend is fine as well!)
1 T chopped parsley
dash of thyme
couple dashes of Maggi Seasoning
1) In a large soup pot, melt the butter, and add the carrot, onion, celery, and mushrooms. Season with a little salt, and some fresh ground pepper. Saute for a minute or two, and add the uncooked chicken. When chicken is cooked, sprinkle the flour over the veggies and chicken, stir to combine, and allow to cook for a couple minutes. (This develops more flavor by cooking the flour, and slightly browning it. Instead of making the roux separate, I use this method!)
***You could also use cooked chicken as well. Simply add the chicken to the soup AFTER adding in the broth or stock!
2) Slowly add in the chicken broth or stock- mixing well, until all of the liquid is incorporated. When it comes to a simmer, add in the corn, cooked wild rice, herbs and Maggi Seasoning. Allow the soup to simmer for 10-15min. on medium or low heat to develop flavors.
3) Serve hot, along with some fresh bread or rolls, and/or a nice dinner salad. Leftovers? Simply refrigerate, or freeze for a future meal after the soup cools to room temp.!
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