Easy Chicken & Wild Rice Soup

The weather is finally starting to get a little bit cooler down here at the threshold of hell, a.k.a. the South. Much to my family's dismay, that means my obsession with soup is back. Poor guys.

Chicken & Wild Rice Soup is a snap to make. You can easily cook up a batch in 30 minutes. It is great served with a nice green salad and some crusty bread.


Chicken & Wild Rice Soup

I box Long Grain and Wild Rice (I prefer Zatarain's)
1 small onion, diced
2 carrots, diced
2 ribs celery, diced
1-1 1/2 c. cooked chicken, diced
2 Tbs. flour
1 1/2 quarts chicken stock
1/2 c. heavy cream

Pour the wild rice mix into a large pot. Add the amount of water specified on the box.

Add the onion, carrot and celery. Stir to combine. Cover and cook until rice is done and vegetables are tender.


Add the cooked chicken.


Add the flour and stir to combine. Allow the mixture to cook for a minute or two.


Add the chicken stock and the cream. Allow the soup to simmer for a few minutes until the soup is heated through.

Chowder

I had the best clam chowder of my life on a trip to Bar Harbor, Maine several years ago. In hindsight, I wish I would have had the presence of mind to ask for the recipe. Alas, I did not.

Since that time, I have tried numerous recipes trying to duplicate my beloved chowder. This one comes close. I'm not sure where I picked it up along the way, but I hope you enjoy it.

Clam & Corn Chowder

3 slices of thick-cut bacon, diced
1/2 yellow onion, diced
1 1/2 c. corn
1 lb. new potatoes, cubed
2 (8 0z.) bottles clam juice
1/2 c. water
2 lb. small clams, cleaned well or
1 can whole baby clams
1 c. whole milk
1/2 c. heavy cream
2 Tbs. butter
salt & pepper to taste

In a pot, cook bacon over medium heat until browned, but not crisp. Scoop out with a slotted spoon and set aside to drain.

Add onions to the reserved bacon grease and cook until translucent. Add corn, potatoes, clam juice and water. Bring to a boil and simmer until the potatoes are tender.

Add the clams. If you are using fresh clams, cook until they open. If you are using canned clams, allow to cook until they are heated through.

Lower the heat and add the milk, cream and butter. Once the butter is melted, season with salt and pepper to taste.