Soup

Parmesan Chicken Wild Rice Soup

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A few weeks ago, I had some pretty amazing Chicken and Wild Rice Soup at Panera Bread. I just had to recreate the tasty dish so that I could enjoy it as often as I liked at home. I found a recipe from Pinterest and altered it to my liking. I have to say, I am seriously addicted to this recipe. I made it twice this week because I simply couldn’t stop thinking about it. Does anyone else experience this type of thoughtfulness over food? I hope I’m not alone.

Here’s the recipe, y’all.

Trust me, you won’t regret this.

Ingredients:

2 tablespoons of Butter
1 tablespoon of Olive Oil
3 Carrots Chopped thinly
3 Stalks of Celery Chopped thinly
3/4 of an Onion Diced small
5 cloves of Garlic Minced
2 sprigs of fresh Rosemary chopped
4 sprigs fresh Thyme chopped
6 Cups of Chicken Stock
1/3 cup of White Cooking Wine
1 cup Whole Milk
1 cup Heavy Cream
2 cups of Shredded Chicken (I use Rotisserie chicken, skin removed)
1 box of Long Grain Wild Rice cooked
1/2-3/4 cup of Parmesan or more, if desired
Salt, pepper and garlic powder to taste

Instructions:

In a large Dutch Oven, add butter, oil, carrots, celery and onions. Cook until the vegetables become soft on medium high heat, which usually takes about 10-15 minutes. Keep your eye on the vegetables and stir occasionally. I like to get a little color on them! Adding your spices like garlic powder, salt and pepper will help this process!

While the vegetables are softening, mince the garlic and fresh herbs. Add the garlic and herbs to the vegetables and let cook for 1-2 minutes. Next, pour in the chicken stock and white wine. Boil for 20 minutes. Cook the Wild Rice while the mixture boils.

Reduce the heat to medium after boiling and add the milk, heavy cream, cooked wild rice and shredded chicken and Parmesan. Allow all ingredients to incorporate on medium low heat for a few minutes. Serve and enjoy. (I like to add hot or jalapeño sauce and a little more Parmesan to the top!)

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