Savannah weather just cannot make up its mind. This weekend was a beautiful fall weekend, cool overnight but warm and sunny during the day. Gorgeous. But now they're saying we'll see 90 degrees again by the end of this week - Arg! So much for pot roasts; we'll be breaking out the popsicles and pasta salads.
I did take advantage of the cooler weather this weekend to make one of our all time favorites for dinner Sunday night - roasted chicken and wild rice soup. I've been making this recipe for years and years and everyone loves it, including my 4 year old who has been known to literally lick the bowl. (Hmmm...that may be more of a statement on his table manners than the fabulousness of this soup, but I'll take what I can get). This recipe makes about 8 generous servings, and freezes beautifully.
Roasted Chicken and Wild Rice Soup
1 6oz box of long grain & wild rice (I like Uncle Ben's)
1 tablespoon olive oil
1 red onion, diced
4-6 carrots, peeled and diced
4-6 celery stalks, diced
2 garlic cloves, minced
1 80z package of mushrooms, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all purpose flour
2 tablespoons Worcestershire sauce
4 cups of chicken broth
1 12oz can fat-free evaporated milk
Shredded meat from a rotisserie chicken - use all the chicken you can get off the poor sucker
Prepare rice according to package directions, set aside. Heat oil in large dutch oven. Saute onion, carrots, celery, garlic, and mushrooms over medium heat until they are tender, about 15 minutes. Add flour, salt, and pepper, stir well. Cook for 1-2 minutes, stirring the whole time. Add chicken broth, bring to a boil, and then reduce heat to a simmer. Add Worcestershire sauce and evaporated milk, stir well, cover, and let simmer for about 20 minutes. Add chicken, cover, and let simmer for another 20 minutes. Add rice, and continue to simmer covered for another 10 minutes. Soooo good.
Happy eating!
