There are certain types of food that I feel belong to specific seasons. Soup is one of those foods and I think fall and winter are perfect seasons to debut some great soup recipes. Last weekend I attended a retreat for pastors' wives and we were served this amazing chicken soup. I was thrilled to get the recipe because it is my new favorite soup. Serve it with a nice crispy popover and it will be a perfect meal for a cool evening. It's on my menu for this week--how about you? Here's to the first day of fall . . .2 c. cooked wild rice
1 large onion, finely diced
1 carrot, finely diced or shredded
1 celery rib, finely diced
1 c. finely diced ham
1/2 c. butter
4 T. flour
8 c. chicken broth
1 c. cooked diced chicken
4-5 slices crisp bacon
salt and pepper to taste
1 c. light cream or half and half
1 large onion, finely diced
1 carrot, finely diced or shredded
1 celery rib, finely diced
1 c. finely diced ham
1/2 c. butter
4 T. flour
8 c. chicken broth
1 c. cooked diced chicken
4-5 slices crisp bacon
salt and pepper to taste
1 c. light cream or half and half
Prepare the wild rice in a 4-5 quart dutch oven. Set aside. Saute' onion, carrot, celery and ham in the butter about 3 minutes or until the vegetables have softened slightly. Sift in the flour a little at a time, stirring and cooking until the flour is blended in well, but not browned. Slowly add the chicken broth stirring until all the flour/butter/vegetable mixture is blended well. Add the wild rice, cooked chicken and bacon and season to taste. Heat thoroughly. Add the cream and reheat gently, but do not boil. Yields 12 servings.
Sounds yummy! I love soups and especially those that are sllightly thickened. Thanks for your inspiration. You do a good job, seeking out those special recipes and so lovingly sharing them.
ReplyDeleteThanks, Dianne. I KNOW this is a good one! I'm making it Saturday so it will be in the crock pot when we get home from our 13-mile bike ride.
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