Fall will be here before you know it.  The leaves are already starting to change colors, the weather is cooling down, and our appetites are changing from light and refreshing foods to warm and comforting foods.  One of my favorite recipes for fall (or winter, but I’m not ready for those cold temps yet) is Chicken Wild Rice Soup.  The recipe can be found here.

This flavorful soup is hearty and delicious, and loaded with fresh vegetables, chicken, and wild rice.  It’s an incredibly satisfying meal on a cool fall day.  Here’s how you make it:

Start by making the wild rice according to package instructions.  The rice can then be set aside until you are ready to use.

Next, chop your veggies – onions, celery, leeks, mushrooms, carrots, parsley, and thyme.  This will help speed up the cooking process if all ingredients are ready to go.  I like to put each veggie in a bowl, so I can easily pour into the pot when ready for that ingredient.

Next, dice or shred the chicken and set aside.

Then add the slivered almonds to a pan and lightly toast them.  These are used as a garnish, so you can either skip this item all together or use them as a garnish without toasting, but I think it adds a nice crunch and flavor to the soup.

Now you are ready to assemble and cook the soup!  Make sure to use a large enough pot – this recipe makes a lot!

You’ll start by melting butter and adding the veggies.  Once softened and/or translucent, you’ll add sherry, flour, and chicken broth.  Let this simmer for about 20 minutes.

Add the wild rice, chicken, heavy cream, cream of chicken soup, more sherry, and seasonings.  The soup now only needs to heat through, which should take about 5 minutes.  Once you are ready to serve, top with the toasted slivered almonds and enjoy!

If you want to take it a step further, serve the soup in a warm bread bowl.  I made homemade bread bowls and it didn’t disappoint.  Not only did I have an edible bowl to eat my soup out of, but I had extra bread to dip into the soup while eating.

The bowls are a little time consuming to make because you must allow enough time for the dough to rise before baking…but they are worth it!  Your whole house will smell like fresh baked bread that is light and fluffy with a crisp outer shell.

The recipe can be found here.

Simply cut out the top of the bowl, ladle in the soup, top with toasted slivered almonds, and enjoy!  The piece of bread you cut out can be used for dipping.  I’m confident soup tastes better when served out of a bread bowl 🙂

 

Happy Cooking!  And Happy (so-to-be) Fall!

 

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