kingfisherfd2
Cook
Well I took out some frozen chicken beasts yesterday and decided that I wanted to make something that was different, and that I haven't had for a while.
It has been like Indian summer here in the south and the crisp cool air in the evenings makes it seem perfect for soups.
I worked in several coffee houses while going to college, and soup was always a mainstay. Both of them had versions of Cream of chicken and wild rice. So off to the net I went to find a recipe. I found a good one but knew that I was going to have to play with it some. It is just how I am and I knew that there where things that I wanted in the recipe that wheren't there to start with.
Recipe
1 1/3C wild rice
1 # chicken breasts
7 C water
1C chopped celery
1C chopped onion
1/2 C juliened carrots
1 C crimini mushrooms. I think I would use morels if I had them fresh.
2 cloves garlic minced
2 chicken boulion cubes
1/2 C butter
3/4 C all purpose flour
4 C whole milk
3/4 C Chardonay (white wine of your choice)
4 T olive oil
Salt and pepper to taste
1. Cook rice until there is 15 minutes left til it is is finished. strain off the liquid and set the rice aside. If the rice says that it only takes 15 mins like mine did, don't bother cooking it.
2 In the bottom of your soup pot add 2 T olive oil and brown the chicken breasts on each side. Once this is done, add the water and let simmer until chicken is finished. Remove the chicken and let it cool. (I stuck it in the fridge to cool off so that I could deal with it sooner)
Pour off the stock and save for later.
3 In the soup pot add. 2 T olive oil. Celery, onion, garlic, mushrooms and carrots. Stir these well so everything gets a good coating of the oil. You will cook these for about 10 minutes. The onions will be clear by that point. Make sure that you stir them occationally.
4 Add the broth back to the pot and bring it to a simmer. Add the Rice into the pot and continue cooking.
5 Melt the butter in a sauce pan and slowly wisk in the flour until it is smooth. Add the milk and continue to wisk. Once the mixture starts to get thick and bubble it is ready. ( I noticed that if I stopped stirring clumps would start to form in the bottom. This might be the most labor intensive part of the soup.)
6 Pull the chicken apart in little pieces. (I think you could chunk it but I thought that it would look more like a country soup with it pulled apart)
Add the chicken to the soup pot. Add wine to soup pot.
Mix some of the both in with your milk sauce. Then add the milk sauce into the soup. ( I poured this through a large hole strainer in order to catch any lumps that might have formed)
Serves 8 large bowls.
I ended up adding alot of black pepper, but I like chowder like soups to be peppery. Salt it to taste.
It has been like Indian summer here in the south and the crisp cool air in the evenings makes it seem perfect for soups.
I worked in several coffee houses while going to college, and soup was always a mainstay. Both of them had versions of Cream of chicken and wild rice. So off to the net I went to find a recipe. I found a good one but knew that I was going to have to play with it some. It is just how I am and I knew that there where things that I wanted in the recipe that wheren't there to start with.
Recipe
1 1/3C wild rice
1 # chicken breasts
7 C water
1C chopped celery
1C chopped onion
1/2 C juliened carrots
1 C crimini mushrooms. I think I would use morels if I had them fresh.
2 cloves garlic minced
2 chicken boulion cubes
1/2 C butter
3/4 C all purpose flour
4 C whole milk
3/4 C Chardonay (white wine of your choice)
4 T olive oil
Salt and pepper to taste
1. Cook rice until there is 15 minutes left til it is is finished. strain off the liquid and set the rice aside. If the rice says that it only takes 15 mins like mine did, don't bother cooking it.
2 In the bottom of your soup pot add 2 T olive oil and brown the chicken breasts on each side. Once this is done, add the water and let simmer until chicken is finished. Remove the chicken and let it cool. (I stuck it in the fridge to cool off so that I could deal with it sooner)
Pour off the stock and save for later.
3 In the soup pot add. 2 T olive oil. Celery, onion, garlic, mushrooms and carrots. Stir these well so everything gets a good coating of the oil. You will cook these for about 10 minutes. The onions will be clear by that point. Make sure that you stir them occationally.
4 Add the broth back to the pot and bring it to a simmer. Add the Rice into the pot and continue cooking.
5 Melt the butter in a sauce pan and slowly wisk in the flour until it is smooth. Add the milk and continue to wisk. Once the mixture starts to get thick and bubble it is ready. ( I noticed that if I stopped stirring clumps would start to form in the bottom. This might be the most labor intensive part of the soup.)
6 Pull the chicken apart in little pieces. (I think you could chunk it but I thought that it would look more like a country soup with it pulled apart)
Add the chicken to the soup pot. Add wine to soup pot.
Mix some of the both in with your milk sauce. Then add the milk sauce into the soup. ( I poured this through a large hole strainer in order to catch any lumps that might have formed)
Serves 8 large bowls.
I ended up adding alot of black pepper, but I like chowder like soups to be peppery. Salt it to taste.
