Chicken and Wild Rice Soup

Winter has arrived in Southern Ontario.  We avoided the white stuff until just recently, but now we are being held in the grip of sub zero temperatures, blowing winds and snow.  Personally, I don’t have much use for winter, and especially the month of January.  There’s not much to look forward to in January, and to top that off, it’s a long, 31 day month.  One thing that makes this month more manageable for me is soup…..good, homemade soup.  I almost feel bad for my piano students when they come in on a soup making day.  Inevitably there is the question, “So, what are you making for supper?” or the statement, “Well, that smells good.” or the flat out request, “I could really use something to eat.”  After they’ve been advised that they are here for a piano lesson, not supper, we get down to work.  🙂

So….this week I tried a new recipe for some chicken and wild rice soup.  It’s yummy and filling, and makes enough for leftovers the next night!

Chicken and Wild Rice Soup

30 ounces of chicken broth (homemade or store bought)

2 cups water

1/2 cup finely chopped green onion

1/2 cup uncooked wild rice

8 slices bacon

1/2 cup margarine

3/4 cup white rice flour

1/2 tsp. salt

1/4 tsp. poultry seasoning

1/8 tsp. black pepper

1 can coconut milk

1 1/2 cups cooked chicken, diced

2 tbsp. apple juice or grape juice

In a large pot, combine chicken broth, water, green onions and rice.  Bring to a boil, then reduce heat and simmer until rice is tender.  This will take at least 25 minutes.  While this is happening, cook the bacon until crisp.  Cool, pat the extra grease off and crumble.  In another pan, melt the margarine, and stir in the flour and seasonings.  Cook, stirring, until smooth and bubbly.  Pour in the coconut milk and stir until smooth and thickened.  I used a whisk to make sure there were no lumps.  Combine this with the rice mixture (making sure your rice is tender first), and then stir in the bacon, chicken, and juice.

You may want to adjust the seasoning according to your personal preference, but I would suggest not adding more salt until you stir in the bacon.  The bacon will add another salty bite to the soup.


*This soup is thick, and tends to thicken a little more upon sitting, since the rice expands when it’s cooked and sitting in liquid.  If you find it too thick, add a little more chicken broth.*

There you go!  My January gift to you – warm, comforting soup for a cold day.



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