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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
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Monday, November 26, 2007

Roasted Chicken & Wild Rice Soup

There's nothing more comforting than a hot, steamy bowl of homemade soup on cold, wintery days. We have our tried and true family favourites but it is always fun trying new soups. Quite often we will find one we like enough to add to our family favourite recipes. So it was with the roasted chicken and wild rice soup.

Roasted Chicken & Wild Rice Soup

The weather has turned colder here. We've had wet snow flurries but no accumulation yet. Friday night we made roasted chicken and wild rice soup. This is another great recipe from our soon to be daughter-in-law. Like all recipes, I made a few modifications. The end result was a rich, creamy soup with a lovely flavour. I think turkey could easily be substituted for the chicken for an equally tasty soup. This one is a definite keeper!

Roasted Chicken & Wild Rice Soup

3 c cooked organic long grain and wild rice mix
1 tbsp olive oil
1 ½ c chopped red onion
1 c chopped celery
1 c carrot coins
2 garlic cloves, minced
2 c sliced mushrooms
¼ c unbleached flour
1 ½ tsp Herbs de Provence
2 c water
2 tbsp dry Sherry*
2 L homemade chicken stock
1 12 oz can evaporated milk
3 c roasted skinless chicken cut into small pieces
3 drops Natural Hickory Liquid Smoke**

Cook rice in rice cooker and set aside. Prepare vegetables. Heat oil in stock pot over medium heat. Stir in onion, celery, carrots, garlic and mushrooms. Sauté about 5 minutes until onion is tender. Stir the flour and Herbs de Province into the onion mixture. Cook for one minute, stirring frequently. Add water, sherry, broth and evaporated milk. Bring to a boil. Reduce heat and simmer about 20 minutes or until slightly thing. Stir in cooked rice and chicken. Cook for 10 minutes or until thoroughly heated.

* I used Bright's Classic Cream Canadian Sherry. This is a smooth "round" sherry that has been matured in small casks.
** Go easy with the liquid smoke as it can be overpowering if you add too much so it is best to add one drop at a time, stir and taste before adding more. Repeat until you get the desired effect.


2 food lovers commented:

choochoo said...

Aaand now I'm hungry again... lol

Garden Gnome said...

LOL :)