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Friday, March 28, 2014

Chicken and Wild Rice Soup

This is from Iowa Girl Eats

Serves 6
2 Tablespoons butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour
  1. Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.
  2. Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 15-40  minutes or until rice is tender (depending on type of wild rice. Mine took about 15 min.)
  3. In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.
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Asparagus, Beet, and Bean salad

I just threw some things together that I had in the fridge and this tasty salad was the result.

1- can garbanzo beans
1 1/2 cups sliced cherry tomatoes
3 roasted beets (these were from Costco)
1/2 cucumber
1 stalk celery
1 bunch asparagus, blanched
juice of 1 lemon
1- Tbs olive oil
1- tsp. lemon pepper
fresh ground salt to taste

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