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Tuesday Twister ~ Cream Of Chicken Soup With Wild and Brown Rice

Here is what is twisting in my kitchen and my entry into Wardee’s Tuesday Twister!100_0248small

Cream Of Chicken Soup with Wild and Brown Rice

This is quick and easy, made using broth and chicken or turkey meat left over from another meal.

To serve 4 you will need:

1 recipe Thin White sauce made with broth instead of water
1 cup chicken meat cut into small pieces (or use turkey)
1/2 cup cooked wild rice
1/2 cup cooked brown rice
1/4 cup celery, diced
1/4 cup dried mushrooms, reconstituted and chopped
Herbs and spices to taste. I used tarragon, freshly cracked black pepper, garlic powder, dill, chives and salt to taste.

Make the white sauce with broth
* 2 tablespoons butter
* 2 tablespoons whole wheat flour
* 1/2 cup broth plus 1 or 2 tablespoons if too thick
* 1/2 cup milk
Heat the butter in a small sauce pan til melted and just bubbling. Add flour and whisk til the butter is incorporated into the flour. Cook til golden brown. Add the milk and broth, whisking as you add. Stir til thick. If too thick for your soup, add 1 or 2 tablespoons broth or milk and whisk til the consistency is correct.
This is your soup base.

Once your soup base is done, you can add the other ingredients. After you have added the ingredients, taste and season with salt and herbs. The amount of herbs you use is up to you.

Let the soup simmer on Low for 10-15 minutes to combine flavors. Serve with toasted bread.

Now, head over to Wardee’s to see the other recipes !              tuesdaytwister

5 Comments

  1. Jeff

    Sylvia

    Thanks for getting back to me on this.

    Cheers

    Jeff

  2. Jeff

    Sorry I’m new to cooking.

    Does the chicken meat have to be cooked before you ue it in this soup.

    Or does the soup cook it.

    Sorry for the lack of knowledge.

    • Sylvia

      Its a great question, Jeff. In this recipe you can use either. If you use raw chicken you will want to make sure it is cut into small pieces and cooked until done. I use whatever I have on hand.

  3. Millie

    Sounds great Sylvia. I don’t use much wild rice. I think mostly because I forget about it. But I do love the taste and texture of it. What a great quick meal your soup would be.

  4. Sonya Hemmings

    Sylvia—I have a cream of chicken soup recipe that I make, too, but I like the addition of wild and brown rice! Good idea!
    —Sonya