Wednesday, February 17, 2010

Chicken & Wild Rice Soup

With leftover rotisserie chicken from Monday, I made soup this evening. An internet search didn't really produce anything that caught my eye, so i winged (wung?) it. Here's what's in mine:

3/4cup wild rice
lots of water with some vegetable stock powder (this is what I use basically everytime a recipe calls for chicken stock by the way)
3 carrots, chopped
leftover cooked chicken, cut into small pieces
sliced mushrooms
half a yellow onion, chopped
salt & pepper

Put the stock, wild rice and salt and pepper into a large pot. Bring to a boil and then reduce heat and simmer for 40 minutes. While this is simmering, sautee your mushrooms and onions in about a tablespoon of butter until it starts to smell REALLY good as onions and mushrooms tend to. 

Once 40 minutes has passed, throw some chopped carrots into the pot, followed by the onion/mushroom mixture and the chopped up chicken. Let this heat for about 10 minutes (or until the sweaty guy in your basement stops riding his bike). 

MY REVIEW: Yum! I really should make soup more often. I love eating it for dinner almost as much as I love warming it up for lunch. It's such a good way to clean out your fridge and it fills the house with such a satisfying smell. We ate this soup with some olive/cheddar loaf from the Italian market and it made for a great meal.

JASON'S REVIEW: "Good soup sweetie"

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