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Wild Rice and Chicken Soup - from Oak Grove Market
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Cuisine: Kid-Friendly Soup
From the menu of . . . Oak Grove Market
2757 LaVista Road, Atlanta
404-315-9831
Q: There is a great meat market and deli on LaVista Road at Oak Grove Road that serves delicious salads and soups. They have a chicken and wild rice soup that I would love to have the recipe for.
- Margaret Dolvin, Decatur
A: Oak Grove Market not only offers custom-cut meats but also provides a wide selection of cooked foods, including complete meals, soups, sandwiches, salads and desserts to eat in or take out. Mark Maughon, co-owner of the market, was happy to scale down this soup so you can enjoy it at home.
Hands on time: 25 minutes Total time: 55 minutes Serves: 6
Ingredients:
-
2 skinless, boneless chicken breasts
3 cups low-sodium chicken broth
1 cup water
2 tablespoons butter
1 cup sliced celery
1/2 cup coarsely shredded carrot
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked wild rice
1 cup half-and-half
1/3 cup sliced almonds, toasted
1/4 cup chopped parsley
Instructions:
In a pot, cover chicken with broth and water and bring to a simmer. Cook for 8 to 10 minutes, until chicken is just cooked through. Skim off any scum that appears on the surface and discard. Remove chicken from broth, let cool slightly and cut into bite-size cubes. Reserve broth.
In a stockpot, melt butter. Add celery, carrot, onion and green pepper and cook until softened, about 5 minutes. Stir in flour, salt and pepper until blended. Add wild rice, chicken and reserved broth and stir to combine. Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add half-and-half, almonds and parsley. Cook just until hot. Do not boil.
In a stockpot, melt butter. Add celery, carrot, onion and green pepper and cook until softened, about 5 minutes. Stir in flour, salt and pepper until blended. Add wild rice, chicken and reserved broth and stir to combine. Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add half-and-half, almonds and parsley. Cook just until hot. Do not boil.
Notes:
Because wild rice takes about an hour to cook, allow time to prepare it before making the soup, or make the soup with leftovers from the night before.
Nutrition:
Per serving: 273 calories (percent of calories from fat, 43), 20 grams protein, 20 grams carbohydrates, 3 grams fiber, 13 grams fat, 47 milligrams cholesterol, 719 milligrams sodium.
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