Tasteful Tuesday: Chicken, Potato and Wild Rice Soup

Temperatures have started dropping towards the 0°F mark here in Maine, so we have warmth and comfort on our minds! What better way to have both than to incorporate them into a delicious soup that you can enjoy for lunch or dinner with a favorite sandwich or salad.

Keep Calm Soup Bowl

What you’ll need:

  • 1 cup onion, chopped
  • 2 cloves of garlic, minced
  • 3 cups chicken broth
  • 1 1/2 cups russet potato, peeled and cubed
  • 3 cups reduced fat milk
  • 1/3 cup all-purpose flour
  • 10 oz cubed pepper jack or cheddar cheese
  • 3 cups cooked wild rice
  • 2 cups chicken, skinless and roasted
  • Pepper, salt and parsley to taste

Directions:

  1. In a large pot, sauté garlic and onion for about 2 minutes. Add broth and potato and bring to a boil over medium-high heat. Cover and reduce heat, simmer until potato is tender.
  2. In a mixing bowl, combine milk and flour, stirring well with a whisk. Add the milk mixture to the pot and cook for about 5 minutes, or until slightly thick, stirring constantly.
  3. Remove from heat and add cheese, stirring until all the cheese melts. Stir in rice and chicken, and add pepper, salt and parley if desired. Serve and enjoy.

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