Tuesday Twister ~ Cream Of Chicken Soup With Wild and Brown Rice

Here is what is twisting in my kitchen and my entry into Wardeh’s Tuesday Twister!

Cream Of Chicken Soup with Wild and Brown Rice

This is quick and easy, made using broth and chicken or turkey meat left over from another meal.

To serve 4 you will need:

1 recipe Thin White sauce made with broth instead of water
1 cup chicken meat cut into small pieces (or use turkey)
1/2 cup cooked wild rice
1/2 cup cooked brown rice
1/4 cup celery, diced
1/4 cup dried mushrooms, reconstituted and chopped
Herbs and spices to taste. I used tarragon, freshly cracked black pepper, garlic powder, dill, chives and salt to taste.

Make the white sauce with broth
* 2 tablespoons butter
* 2 tablespoons whole wheat flour
* 1/2 cup broth plus 1 or 2 tablespoons if too thick
* 1/2 cup milk
Heat the butter in a small sauce pan til melted and just bubbling. Add flour and whisk til the butter is incorporated into the flour. Cook til golden brown. Add the milk and broth, whisking as you add. Stir til thick. If too thick for your soup, add 1 or 2 tablespoons broth or milk and whisk til the consistency is correct.
This is your soup base.

Once your soup base is done, you can add the other ingredients. After you have added the ingredients, taste and season with salt and herbs. The amount of herbs you use is up to you.

Let the soup simmer on Low for 10-15 minutes to combine flavors. Serve with toasted bread.

Now, head over to Wardeh’s to see the other recipes !