Um Um Good!

Chicken Wild Rice Soup

With the winds howling and the temperature dipping back below
zero here in the Midwest, there is no better time to whip up a
batch of homemade soup. It's comfort food at its best!  It smells
so good and warms you up from the inside too!  

My family loves soup: beef barley, chicken, potato, split pea, tomato and broccoli cheddar to name a few. One of my favorites is Chicken Wild Rice :) 

You can make your own broth or use a prepared version to make this quick creamed soup.  This recipe keeps the calories in check by using low fat evaporated milk. In this recipe I use vegetable oil to make the roux, which provides fatty acids that our bodies need, but to reduce the calories even more you could use a slurry* instead of the roux to thicken the soup (and omit the cream.)

Chicken Wild Rice Soup

2 quarts chicken broth

1-15 oz. can low fat evaporated milk

1 teaspoon dried parsley

1-teaspoon marjoram

1-teaspoon thyme

8 Tablespoons avacado or olive oil

½  cup flour

1 cup sliced carrots

1 cup cooked diced chicken

2 cups cooked wild rice

Salt and pepper to taste

¼ cup heavy whipping cream (optional)

Combine chicken broth, evaporated milk and spices—set aside.  In a large kettle, make a roux to thicken the soup; over medium heat, combine oil and flour—stirring for two minutes.  Add 2 cups of liquid mixture to roux, stirring constantly until thickened.  Add another 2 cups stirring until smooth and thickened.  Add the remainder of the liquid and stir until smooth.  Add carrots and simmer until tender.  Stir in rice, chicken, cream and heat until warmed through. If you prefer a thicker soup make a slurry on 2 tablespoons of corn starch and 1/4 cup of cold water--stirring, add a small amount at a time until desired consistency is reached.  Salt and pepper to taste.  Serve warm.

Tips:

To reduce fat content omit cream and use a slurry to thicken soup rather than a roux. *To make a slurry combine the flour with 1 cup of cold liquid and stir until smooth.  Add to soup stirring constantly, simmer for 5 minutes.

Thickening Video Resources:
Simply Ming
http://www.youtube.com/watch?v=UDgPLZYbI9E
Making a roux and white sauce
http://www.youtube.com/watch?v=bynJX7S3pOQ