Sweet Baby J

 

Last night we went to visit our friends Rick and Chrissey and their new baby girl Jayda.  She has the best cheeks in the whole world and is absolutely adorable.  After 5 weeks of new parenthood they seem like pros.  We were so excited to meet Chrissey’s mom who is in town from Wisconsin, catch up on life, and provide a yummy dinner as well.  

This weeknight menu called for soup and salad. A hearty Chicken Wild Rice Soup with the perfect blend of Napa Salad.  Both are so simple, but pack a flavorful punch.  Everything could be prepared ahead of time and was assembled when we were ready to eat.  Score.

Soups are many times overlooked, but really they are great for pot lucks or transport dinners. It is basically a liquid casserole.  One pot meals are my favorite!  Here is the quick and delicious recipe.

Chicken and Wild Rice Soup

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Ingredients:

4 C chicken broth

1 pkg. cremini mushrooms

1 carrot, chopped

1 stalk of celery, chopped

1/2 of a sweet onion, chopped

2 T butter

2 T flour

1 can 98% fat free Cream of Mushroom soup

3/4 C white wine (whatever you have on hand)

1 box wild rice (cooked), I use Uncle Ben’s Original Recipe

1 can of chicken, or 1 C cubed, cooked chicken

-finishing thickener: fat free half and half and cornstarch, optional

Directions:

1.  Sauté veggies (carrots, celery, mushrooms, onion) in a little bit of olive oil over medium heat until tender.

2.   In a separate pot, cook wild rice according to package directions.  Use chicken broth instead of water as the liquid for even more flavor.

3.  Drain canned chicken and add to veggies.  Stir.

4.  Make a well in the bottom of the pan and add the butter and flour to make a roux.  This will help thicken the soup.

5.  Add in 4 C of chicken broth and stir as it thickens.

6.  Add in cream of mushroom soup, wine and cooked rice.

7.  Mix and heat through.  If you like the soupier consistency, serve as is.  If you prefer a thicker consistency see step 8.

    

8.  In a mason jar, or shakable container, mix 2 T of cornstarch with 3 T of fat free half and half (water works too, the half and half makes it more creamy) and shake well.  Pour into the hot soup in batches and mix in between until desired consistency is reached.  If you still want it thicker, repeat this step.