Chicken with Wild Rice Soup

One of the things I most love about winter is making soup.  I love soup, especially when paired with some really good, crusty bread and maybe some Boursin Cheese.  Chicken & Wild Rice Soup is one of Chris's favorite soups and I have a little secret ingredient that makes it extra creamy, and extra flavorful.

DIRECTIONS:

In a medium saucepan, start by bringing to a boil 3 cups of a good chicken stock.  When boiling, add 1 1/4 cups Wild Rice, cover, reduce to medium-low and let simmer for 30-40 minutes, or until the liquid is absorbed.  You could use water, but cooking the rice in chicken stock will add extra flavor.

Next, you'll need:

• 4 large carrots, peeled and chopped
• 4 celery stocks, chopped
• 1/2 onion, diced
• 3-4 garlic cloves, minced
• 1/2 cup mushrooms (optional - I hate mushrooms)
• 3 boneless, skinless chicken breasts, cooked and chopped or shredded (to save time, a rotisserie chicken from the store works well -- just take the skin off and shred)
• 4 cups Chicken Stock
• 1 cup Half & Half or Heavy Cream
• 3 Tbsp. Butter
• 3 Tbsp. Flour
• Salt & Pepper 
• 2 tsp. Dried Parsley
• 1 cup shredded Fontina Cheese

Meanwhile, in a large stockpot or dutch oven pot, drizzle olive oil and saute onion, carrots, celery and garlic over medium heat until just cooked through.  Sprinkle with salt & pepper, and add parsley.  Next add the butter and flour.  Let it coat the vegetables and cook for a few minutes more.  This will help thicken the soup.

Next, add the chicken stock and stir until it starts to thicken, then add cream and let simmer.  When rice cooked and ready, add the rice and chicken to the soup.

Just before you get ready to serve, add the shredded Fontina cheese, which can be found with the specialty cheeses at the grocery store.  This is my secret!!!  Fontina melts very, very well and will make your soup extra creamy, and provide a rich flavor.  Don't omit the cheese -- I promise, it makes a big difference.  Stir until cheese is completed melted and combined, and serve.

This will make enough soup for 6-8 people.  Enjoy!

***Omit the rice and add diced potatoes and corn, reduce the liquid slightly, and you've got the makings of my chicken pot pie filling.  Put between 2 store-bought pie crusts and bake at 425 for 15-18 minutes, until pie crust is golden brown.***