Chicken Wild Rice Soup Recipe {All Organic}

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While at a World Jubilee a couple months ago, I found some organic wild rice and had to buy it. Minnesota is known for its wild rice, yet I hadn’t ever found organic wild rice before. When the temperature plummeted around the country, I knew exactly what would warm up my family: Chicken Wild Rice Soup.

This particular soup is one of my favorites, yet I had never attempted to make it before. The recipe I’m going to share with you has several steps, but trust me, it is not complicated and well worth the time. My husband couldn’t get enough of it and for that reason it has won itself a place on my go-to list of recipes.

Ingredients – ALL organic:

  • 1 pound of chicken, cooked and cubed
  • 3 cups cooked wild rice
  • 1 package of condensed organic cream of mushroom soup
  • 64 oz of organic chicken broth
  • 3 ribs of celery, chopped in 1/4 pieces
  • 2 large carrots, shredded
  • 2 cups sliced fresh mushrooms
  • 1/2 cup onion, finely chopped
  • 1 tsp of bouillon (organic brand)
  • garlic powder
  • dried parsley
  • 1/4 cup organic all-purpose flour
  • 1/4 cup butter
  • Salt, optional
  • Fresh ground black pepper, optional
  • Slivered almonds, optional

Directions:

In a large pot, combine the chicken broth, celery, carrots, mushrooms, onions and bouillon. Add about 1 tsp of garlic powder and dried parsley and bring to a boil, then reduce heat to simmer for about 25 minutes, until veggies are tender but not over cooked and mushy.

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Start cooking the wild rice as this usually takes between 20-25 minutes to cook as well. Follow the directions on the bag.

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In a third pan, cook the chicken. We used two chicken breasts but whatever you have on hand will work. I seasoned the chicken with some salt, pepper and garlic powder. Once cooked, I cut into half inch cubes.

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Now grab another large pot and toss in the butter. Whisk in the flour until it has combined with the butter. It will look smooth and have created somewhat of a paste. Slowly add the broth and continue to whisk the soup and flour mixture together. Once combined, crank the heat up to high just until it begins to boil and then turn the heat down to simmer for 2-3 minutes, until you can see the soup has thickened somewhat. Add in the chicken, cream of mushroom soup and rice, heat through and enjoy!

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Top with slivered almonds if you like.

This recipe yields 7 bowls of soup.

What is your favorite cold weather soup?

French Onion Soup – Made from Scratch

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It’s the time of year when the craving for a great bowl of French onion soup can only be satisfied by a great recipe.  Not only is it a perfect meal when suffering from the common cold, it’s also a crowd pleaser!  Simple and satisfying, it can’t be beat!

ingredients

Ingredients: (I used organic ingredients and always recommend you do too)

  • 3 yellow onions – sliced very, very thin
  • ¼ C. butter
  • 1 tsp. white sugar
  • 1 T. all-purpose flour
  • 41 oz. beef broth
  • ½ C. red wine
  • 1 French baguette
  • 8 oz. sliced cheese (Gruyère or provolone)
The thinner the onions the better.  Definitely use your mandolin if you have one.

The thinner the onions the better. Definitely use your mandolin if you have one.

Soup Directions:

Preheat oven to 350 degrees.  Melt butter in a large heavy pot.  Stir in the sugar, add onions.

saute onions

Cook over medium heat until golden brown, about 20 minutes.

browned onions

Stir in flour until well blended with the onions and pan juices.

add flour

Add broth and wine.  Heat to boiling and then reduce to low.

soup in pan

Cover and simmer for 15 minutes.

Crouton Directions:

Cut bread into 1 inch cubes.

cut up bread

Spread evenly onto a baking sheet.

croutons

Bake in the oven at 350 until toasted – golden brown.

Put together the soup:

Ladle a generous serving of soup into an oven-safe bowl reserving room for croutons and cheese.  Add a handful of croutons and cover with a layer of your cheese of choice.

put together the bowl

Place in the oven until the cheese has melted.  Enjoy!

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