Chicken & Wild Rice Soup

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
This soup from Cuisine at Home is the perfect cold weather, end of the week meal. It essentially takes leftovers, pre-cooked chicken, ham and rice and turns them into a flavorful and satisfying soup in minutes. Yes minutes, because this isn’t a soup that takes hours of slow cooking. If you plan your weekly menu carefully, come Friday you will have all of the ingredients you need for this soup pre-cooked and ready to go. It truly doesn’t get any easier than that!
CHICKEN & WILD RICE SOUP
2 tablespoons unsalted butter
1 cup pre-cooked ham, diced
1/2 cup red onion, diced
1/4 cup carrots, diced
1/4 cup celery, diced
2 tablespoons flour
3 tablespoons dry sherry
4 cups low sodium chicken broth
2 cups cooked wild rice
2 cups cooked chicken, chopped
2 teaspoons fresh thyme, minced
1 cup whole milk
Salt & pepper to taste
1/2 cup scallions, chopped
  • Melt the butter in a large soup pot set over medium high heat.
  • Add the ham to the pot, stir to coat and cook for 3-4 minutes.
  • Add the onion, carrots and celery to the ham. Reduce the heat to low and cook for 5 minutes or until the vegetables have softened.
  • Stir in the flour until it coats the vegetables. Cook for 1 minute, stirring constantly.
  • Deglaze the pot with the sherry, scraping up any browned bits that are stuck on the bottom of the pot.
  • Add the broth, cooked rice, chicken and thyme.
  • Bring the soup to a boil, reduce the heat to medium-low and simmer for 10 minutes.
  • Season with the salt and pepper.
  • Add the milk and scallions to the soup and cook until heated through.
  • Adjust the seasonings if necessary and serve.
Serves 4
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