Author Notes
Soup is the perfect vehicle for those of us who cook without a net; it's a great place to improvise. This particular soup's richness comes from whole milk, chicken stock and a little bit of sharp cheddar instead of heavy cream. The almonds add a surprising crunch and enhance the nuttiness of the wild rice. Sautéing the chicken with ah herb-spice crust also boosts the flavor of the soup, but you can certainly use leftover roast chicken to save time. —Rivertree kitchen
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Ingredients
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1 pound
boneless, skinless chicken breast, cut into large strips (or chicken tenders)
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salt and pepper to taste
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1 tablespoon
poultry seasoning blend
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2 teaspoons
olive oil
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1
medium onion, chopped
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3
large carrots, peeled and diced
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1/2
red bell pepper, diced
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1
large clove garlic, minced
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3 tablespoons
butter, divided
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3 tablespoons
flour, divided
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5-6 cups
chicken stock
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2 cups
cooked wild rice
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1 1/2 cups
whole milk
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1 cup
grated sharp cheddar
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1/2 cup
slivered almonds
Directions
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Season the chicken pieces well with salt, pepper and poultry seasoning. Sauté in a stockpot with the oil over medium-high heat until they're well browned and just cooked through, about 4 minutes per side. Remove the chicken and set aside.
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Add 2 tbs. of the butter to the pan. Add the onion, carrot, bell pepper, and garlic; sauté for 5 to 7 minutes until the veggies are softened.
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Add 2 tbs. of the flour and stir until incorporated; cook for 2 minutes. Stir in 5 cups of the stock. Add the wild rice and simmer for 15 minutes or so.
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Meanwhile, melt the remaining 1 tbs. butter in a saucepan over medium heat. Stir in the remaining tbs. flour and cook for 2 minutes. While the flour cooks, heat the milk in the microwave until it’s warm, about 1 minute. Whisk the warm milk into the flour-butter roux and cook until it’s smooth and thickened. Whisk in the cheddar until it’s melted into the milk. Stir the cheesy sauce into the soup and heat through.
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Shred the cooked chicken and add along with the almonds just before serving. Add extra chicken stock if the soup is too thick. This soup freezes very well.
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