My daughter is not a fan of soup much anymore. I attribute that to her fourth grade year when I believe she took soup to school every day. There is now only one soup that she’ll request, a creamy chicken and wild rice soup that she had at a restaurant once and fell in love. In an effort to support her health (and because I love to experiment), I’ve created this soup for her.
This recipe makes three hearty bowlfuls.
1 organic chicken breast cut into bite size pieces
2 cups wild rice already cooked
3 cups of organic chicken or vegetable broth
2 carrots, 1 celery stalk, 2 cloves of garlic and 1/2 onion diced, sliced or chopped
At least 2 cups of fat free half ‘n half or some other form of milk/cream
1-2 tablespoons chicken bouillon powder (not cubes)
butter or oil
sea salt and pepper to taste
1. In a soup pot, saute the carrots, celery, garlic, and onion in your oil source for 5 minutes until barely tender.
2. Add cooked rice and chicken and continue to saute for 5 minutes.
3. Add the chicken bouillon powder, a half cup of broth, and salt/pepper until chicken is fully cooked.
4. Sprinkle corn starch over the mixture and stir until all the items are lightly coated (maybe begin with 1/4 cup of corn starch–if you put too much, the final soup stock will become gelatinous).
5. Add the rest of the broth and the cream and heat on medium high until starch causes the fluids to thicken.
6. Continue stirring while simmering for 5 minutes or so. Turn to low and let cook for flavor for 20-30 minutes, stirring every now and again.
My daughter likes her soup thick–it probably should be called a stew–so I add starch at the end until it’s the consistency she likes it. It’s very easy to add/subtract fluids and starch until you get the texture you’d like.
It is so hearty, that I usually serve it with fruit and tortilla chips rather–what a great meal for a cold Saturday night!
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