Creamy Chicken and Wild Rice Soup

I took the baby to Wisconsin this past winter to introduce her to family and friends. When I arrived at my oldest friend’s house, a heavenly smell greeted me. She had chicken and and wild rice soup in the slow cooker, which to be honest always struck me as the kind of soup grannies order from the corner café. What a strange stereotype! The rich, homey taste convinced me though, so I brought her recipe back home and adapted it to my non slow cooker having self. I’ve also cut down on the béchamel sauce as I don’t really like extremely creamy soups.

Ingredients:

  • 500 g boneless, skinless chicken breast
  • 1 cup wild rice mix (not parboiled)
  • 2 onions, chopped
  • 3 stalks celery, chopped
  • 3 carrots, peeled and rough diced
  • 4 cloves garlic, minced
  • 2 liters (8 cups) water
  • 1 Knorr cacito de pollo (my preferred stock pots)
  • 1.5 tsp dried rosemary
  • 1.5 tsp dried thyme
  • 1/4 tsp mustard powder
  • 1/2 tsp adobo powder (or salt if you don’t have adobo)
  • 1/2 tsp ground black pepper
  • 2 bay leaves
  • 40 grams butter
  • 1 TB olive oil
  • 1/4 cup all-purpose flour
  • 250 ml (1 cup) milk

Instructions:

Put raw chicken (don’t bother to cut it up), rice, vegetables, water, stock and herbs/spices into a 5.5 liter dutch oven or other similar heavy pot. Heat over medium heat until the water breaks into a boil and then lower the heat until it’s just the barest simmer. Cover, stirring occasionally and allow to cook for two hours.

After two hours, fish out the chicken breasts and allow them to cool slightly in a bowl. When they are cool enough to handle, shred the meat with your fingers or a fork and then add back to the pot.

Make the béchamel: melt the butter and olive oil over medium heat in a small saucepan. When it’s fully melted, whisk in the flour so there’s no lumps, and allow to cook stirring all the while until the roux bubbles for a couple of minutes. Remove the pan from the heat and whisk in the milk. Return to the heat and whisk constantly until the sauce thickens. Add to the chicken soup and stir until completely incorporated.

 

 

 

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Pasta e Fagioli

I think it’s probably very likely that for many Midwesterners like myself, their first exposure to pasta e fagioli was at The Olive Garden. Unlimited soup, salad, and breadsticks can’t be beat! Even if your culinary tastes are somewhat more refined these days, this is a hearty, healthy (and cheap) soup that’s great with crusty bread or toast!

Ingredients:

  • 100 g bacon lardons (thick cut bacon cut into strips)
  • 2 TB olive oil
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 3 stalks celery, finely diced
  • 3 carrots, peeled and medium diced
  • 400 g can of tomato sauce
  • 150 g chopped frozen spinach
  • 1/4 tsp fennel seed
  • 1/2 tsp thyme
  • 1 tsp rosemary
  • 1/4-1/2 tsp red pepper flakes
  • 2 bay leaves
  • salt and pepper to taste
  • 500 ml chicken or vegetable broth
  • 1200 ml water
  • 400 g cannellini or Santa Pau beans
  • 1 cup small pasta
  • secret ingredient: parmesan rind (optional – when I finish a wedge of parmesan cheese I chuck it in a ziploc in the freezer)

 

Instructions:

Brown the bacon in a large pot (I use a 5.5 liter pot) over medium high heat. When the bacon is browned, swirl in the olive oil, reduce the heat to medium and sauté the onions until they start to become translucent. Add the garlic and cook until fragrant. Add the celery and carrot and cook until they start to become soft, about 10 min.

Add the red pepper flakes, herbs, tomato sauce, spinach, broth and water. Chuck that parmesan rind in if you have it! Bring to a simmer and cook for 20 min. Add the beans and allow to gently simmer for 10 more minutes. Adjust for salt and pepper. Finally, add the pasta and simmer until al dente.

Serve with bread and grated parmesan.