As aired on Friday, October 3, 2013
Recipe Courtesy of Victoria Topham from Petite Feast
Nothing is quite as comforting as a bowl of chicken soup. This recipe provides the comfort, but also a healthy flavor punch of wild rice, mushrooms and chicken. I use the smallest amount of bacon and half and half to increase the silkiness & hearty flavor. The addition of Greek yogurt adds a slight tartness that compliments the richness of the bacon and half and half.Ingredients:
2 slices Thick sliced bacon
1/2# white button or cremini mushrooms, sliced
2 leeks, white and light green parts, well washed and sliced thin
½ C carrots, diced
½ C celery, diced
2t fresh thyme, minced (or substitute 1t dried)
¼ C flour
2 T Madeira (optional)
5C low sodium chicken broth
2C wild rice, cooked
2C cooked chicken breast, shredded
½ C half and half
¼ C Greek yogurt
¼ C fresh parsley, chopped
Salt and freshly ground black pepper to tasteDirections:
Prepare the wild rice according to the package directions. Set aside.
Heat a large pot over medium high heat. Add bacon and cook until crisp. Drain on a paper towel lined plate.
Add sliced mushrooms and leeks to pot and sauté over medium low heat until mushrooms have released their liquid and have softened, 8-10 minutes. Add carrots and celery to pot and increase heat to medium.
Cook until vegetables have softened slightly but have not browned. (Take care not to brown vegetables or your soup will have an unpleasant color)
Stir in flour and cook 1 minute. Add Madeira, scraping up any browned bits from the bottom of the pot. Add broth, cooked chicken, thyme and cooked rice. Bring to a slow boil, reduce heat to low and simmer for 15 minutes or until soup has thickened slightly and vegetables are tender.
Mix half and half, and yogurt together in a small bowl. Add to soup and stir to combine. Add reserved bacon. Simmer to heat through. Adjust salt and pepper to taste. Garnish with chopped parsley.
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