I love warm, comforting soups on cold, dreary days. So, since I picked up some 10 lb bags of chicken hindquarters for cheap a week ago, I figured it would be a good idea to use some of it up.
I made chicken and dumplings for Damien, since his texture/taste sensory issues don’t go well with my main dish.
This, however, is what the rest of us had!
Chicken Wild Rice Soup
For the rice, I used 1 C Lundberg Farms Organic Wild Rice Blend and prepared it with broth instead of water
9 C Chicken Broth (I used homemade, but always use low sodium)
3 C Shredded Chicken
1 C Carrots, diced
1 C Celery, diced
1 C Onion, diced
Prepared Rice (see note above)
4 Cloves Garlic
2 Bay Leaves
1 Tbsp Sea Salt
1 Tbsp Pepper
Dash Red Pepper Flakes (to taste, I use more)
1 C Skim Milk
1/4 C Flour
1/2 Pkg. Block Cream Cheese (I used 1/3 less fat)
6 oz Baby Bellas, roughly chopped
Heat 2-3 Tbsp. Olive Oil in 8 qt. pot. Add in carrots, celery, onion, garlic and saute until onions start to turn translucent and vegetables start to become tender. Add in seasonings and chicken. Saute 3-4 more minutes. Add broth and rice. Simmer over med-low heat for about 10-15 minutes. Combine milk and flour in a bowl and whisk until smooth. Remove about 1 cup of liquid from soup and combine it with cream cheese in another bowl. Whisk until smooth. Set heat at medium. Add milk and flour mixture to soup. Stir well to incorporate. Add in baby bellas. Reduce heat to simmer. Cook another 10 minutes. Add cream cheese mixture. Stir to incorporate. Serve with crusty rolls or some fresh bread.
Makes 12 servings. 152 calories, 19 carbs, 5g fat, 13g protein, 2g fiber per serving