Has anyone ever made a whole recipe just because of one ingredient? I do that all the time, even when it seems impractical or counterproductive. I made this delicious, creamy hearty wild rice and chicken soup for two reasons:
- it’s freaking delicious
- because I had a container of sour cream
Seems silly just for sour cream, but I had all the other ingredients and a lot of free time. I loosely followed this Cream of Turkey & Wild Rice Soup from Eating Well. Step 1. First things first, let’s cook the wild rice. This will take almost 40 minutes, so best to let it cook while we put everything else together. Prepare the rice as the package instructs. You will need about 1 – 1 1/2 cup cooked wild rice. I never realized how expensive wild rice was until I bought it for the first time I made this recipe. The bag I bought was about $12. Yikes! Definitely a grocery splurge. But so worth it if you consider that wild rice tastes great and has a nutty flavor but fills you up with lots of fiber and essential minerals like zinc and folate.
Step 2. You will need:
- a small pot
- measuring cup
- measuring spoon
- 1 tablespoon of olive oil
- 2 cups of sliced mushrooms
- 3/4 cup chopped celery
- 3/4 cup chopped carrots (I had to make due with baby carrots and extra shredded carrots)
Heat up the olive oil over medium heat in the pot. Add in all the vegetables and cook until softened, for about 5 minutes. Step 2. You will need:
- 1/4 cup all-purpose flour
Add in the flour and coat the cooked vegetables until browned. Sprinkle salt and pepper in for flavor. Cook everything for about 2 minutes. Step 3. Add in:
- 32 oz of reduced sodium chicken broth (4 cups)
Bring the broth to boil and lower the heat to simmer. Step 4. Add in:
- 3 cups of shredded chicken (or turkey if you’d like)
- 1/2 cup reduced-fat or fat-free sour cream
- 2 tablespoons fresh parsley or dried parsley
Add in the chicken and stir. Step 5. Add in the sour cream and parsley and stir until all ingredients are combined. Once the soup is heated through, lower the heat enough to just keep the pot warm. Your wild rice should be done soon. Once the rice is ready, add 1 to 1 1/2 cups to the soup and mix well.
Just in time for a rainy day (on the third day of summer, of course, Seattle!)…that’s okay, I got my Netflix and a bowl of this yummy warm soup!