Saturday, January 23, 2010

Chicken and Wild Rice Soup

This soup quickly became one of our favorites.  It is packed with flavor and color and is a perfect soup for a cold day!

Chicken and Wild Rice Soup

1 cup ham, diced (we like Black Forest Ham from grocery deli...have the deli cut 2 thick slices, about 1/4 inch thick each)
1/2 cup onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
2 T. all-purpose flour
2 T. cooking sherry (we used Pinot Noir since I didn't have cooking sherry)
4 cups chicken broth
2 cups cooked wild rice (I used Uncle Ben's original, whole box cooked)
2 cups cooked chicken (2-3 breasts)
salt and pepper to taste
1 cup milk

Saute ham in 2-3 T. butter in large stock pot over med heat for 3-4 minutes;  add onion, carrot, and celery.  Cover, reduce heat to low.  Let simmer about 5-7 minutes, or until softened.  Stir in flour to caot veggies;  cook 1 minute, stirring constantly.  Deglaze with sherry (or wine), scraping up bits from the bottom of the pot.  Add broth, cooked rice, chicken, and seasonings.  Bring to a boil, reduce heat to med-low and simmer 10 minutes.  Add milk and stir well.


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