Last year Katie from Thyme for Cooking and Country Girl City Living organized Seasoned 25.09.2023 ** Eatings. I got a wonderful parcel with wild rice from Minnesota, which I hadn’t used until now. This week Katie hosts the 125th round of Weekend Herb Blogging 27.04.2021 **, a good occasion to use the wild rice in the end. I prepared a
Chicken Wild Rice Soup with Chives
The winter returned to Northern Germany, so this soup warms your soul, which craves for spring. The chives came from the freezer, but it is a must for today. It is said, you stay healthy the whole year if you eat chives in a soup at Maundy Thursday. The friars cultivated chives in their cloister garden as an agent against witchcraft. Now I am well guarded against anything.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Chicken Wild Rice Soup with Chives |
| Categories: | Soup |
| Yield: | 7 Cups |
Ingredients
| 6 | tablesp. | Butter | |
| 3 | tablesp. | Chopped slivered almonds | |
| 1 | tablesp. | Minced onion | |
| 1/2 | cup | Flour | |
| 1/2 | teasp. | Salt | |
| 3 | cups | Low-sodium chicken broth | |
| 1 | cup | Half-and-half | |
| 2 | tablesp. | Dry sherry (optional) | |
| 2 | cups | Cooked wild rice | |
| 1/2 | cup | Finely grated carrots | |
| Fresh parsley or chives | |||
| 2 | cups | Shredded rotisserie snipped chicken |
Source
| Package Lunds and Byerlys Wild rice |
| Edited *RK* 03/16/2008 by | |
| Ulrike Westphal |
Directions
Melt butter in saucepan, saute onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, carrots, chicken, almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley or chives.
:EASY COOKING DIRECTIONS:
:Yield: 2 Cups Place 1/2 cup uncooked LUNDS & BYERLY’S Premium Grade Wild Rice and 4 cups cold water in large saucepan. Add 1 tsp. salt (optional). Bring to a hard boil. Reduce heat, cover tightly and boil gently for 30 minutes. Shut off heat, let stand on burner for 25-35 oil minutes until the wild rice reaches desired texture. DRAIN EXCESS WATER. NOTE: For firmer rice, shorten standing time. For softer rice, lengthen standing time.
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more recipes and entries in English
** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/; https://kalynskitchen.com/weekend-herb-blogging-i-dont-have-dog/ no longer available
** 25.09.2023 http://thymeforcookingblog.com/2007/11/seasoned-eating.html no longer available
Yum!
I love wild rice. It’s a bit expensive here, but it doesn’t take too much to make a big difference in a dish.
Na, dann wären wir ja schon mindestens zu zweit, was gesunde Blogger im kommenden Jahr angeht… ich wußte nicht, dass Schnittlauch diesen Einfluss hat, aber ich glaube jetzt einfach mal ganz fest daran ;-)
So eine Suppe könnte ich jetzt auch gebrauchen, hier regnet es in Strömen.
Ein schönes Fest wünsche ich Dir und Deinen Lieben.
Thyme for Cooking, the Blog
Gorgeous Wild Rice soup, Ulrike. Don Byerly, himself would be impressed!
Hope you like the wild rice (we love it)
Should have read this yesterday so I could have found some chives…Drat!
I haven’t had wild rice in so long, but your lovely picture made me want to use some immediately. You didn’t say – did you like it?
REPLY:
Laurie, a soup, which warms your soul must be tasty! The whole family liked it.