Well we’ve had quite a battle with a very stubborn stomach bug this week. I know, I know, probably not the best topic for a food blog, right? Not very appetizing! True as it may be this is my life, folks. When you have small kids their going to get sick at some point. And when one gets sick, the whole family gets sick. I believe we are finally on the mend, but now comes the fun part. We must clean and disinfect the whole house. Ugh! I’m tired just thinking about it.
When I was young, getting sick meant homemade soup. Nothing made me feel better like my mom fixing me a bowl of her tasty soup and some saltine crackers. Over the years she would change up the menu, depending on how sick I was. Mostly it was either vegetable, potato, or chicken noodle. Whichever my aching tummy could handle. Now that I’m all grown up, sometimes I wish I had my mom here to make me a big pot of her soup when I’m sick, or just having a lousy day.
One soup I’ve recently started making more often (even on healthy days) is chicken and wild rice. It’s light but filling at the same time. Is that even possible? Yes, yes it is.
The good thing is you can add evaporated milk to make it creamier or leave it alone for a clear broth soup. I’ve tried both. Both are great. Personally, I like to add about a cup of cream. It’s kind of the best of both worlds. Not really clear, not overly milky.
When making this soup you can buy a big bag of wild rice if you want, but I’ve found that Rice A Roni’s long grain & wild rice works great, if not better. Plus, I can usually get it on sale for a dollar or less. Wild rice can be costly by the bag. Using the boxed rice gives you the perfect amount of rice to broth ratio. Which makes this soup both delicious, and inexpensive to make. $$$$ I don’t know about you, but that’s my favorite kind of meal.
- 2 large chicken breasts, boneless, skinless
- 3 cups chicken stock
- 2 cups water
- 2 tablespoons salted butter
- ½ teaspoon of minced garlic
- 4 large mushrooms, thinly sliced
- 1 cup evaporated milk
- 2 carrots, finely diced
- 3 celery stalks, finely diced
- 1 medium onion, finely diced
- 1 box Rice A Roni Long Grain & Wild Rice, with spice packet
- ½ teaspoon chicken bullion
- Place butter into 5 quart Dutch Oven or pot
- Sauté carrots, celery and onion over medium heat for five minutes
- Add rice and garlic, cook 4 to 5 minutes
- Add broth, water, Rice A Roni season pack, chicken bullion and whole chicken breast to pot
- Raise temperature and bring to a boil, cook until chicken is cooked through and no longer pink
- Remove chicken breast from pot and cut into chunks, add back to pot
- Add mushrooms and evaporated milk
- Simmer on medium low for 5 to 10 minutes until done
- salt and pepper to taste