Wednesday, November 4, 2009

Chicken & Wild Rice Soup

So, following up on the previous post, yesterday we had the leftovers of the Sauteed Chicken with Mixed Veggies & Wild Rice turned into soup. The only thing we had left over was the sauteed chicken & veggies, so you have to add extra wild rice to the dish. I also chopped up a few extra carrots and celery sticks to add in. I also had homemade chicken stock on hand, which I think helped add a depth of flavor.

As predicted, it was faaaaaaaaaabulous. Rich and hearty and perfect for a blustery fall day. Plus, is there anything easier than throwing a bunch of ingredients into a crockpot and letting it cook all day? I think not.

Chicken & Wild Rice Soup

Leftover Sauteed Chicken with Mixed Veggies
3/4 cup wild rice, uncooked
4 cups chicken stock
4 cups water
2 carrots, chopped
2 celery ribs, chopped
garlic powder
ginger powder

Combine all ingredients in the crockpot (herbs and spices to taste). Set crockpot on low and let cook 8 hours or until rice is done. Taste; adjust seasoning as needed. Serve piping hot.

Tuesday, November 3, 2009

Sauteed Chicken with Mixed Veggies & Wild Rice

My general rule of thumb for this blog is that I don't post recipes that I am not satisfied with.

I'm breaking that rule right now.

Last night's dinner was supposed to be Chicken & Barley Stew. I had been fairly confident we had barley on hand when I left that morning, so I didn't check the pantry. Turns out we didn't have any. So I had to scramble.

The result wasn't BAD, it just wasn't great. The timing was off with the cooking because the rice takes 45 minutes, so the chicken was a bit dry and there wasn't much of a sauce/gravy. The flavors were good, I just failed on execution.

While discussing the meal with The Spouse, I had a brain wave that the leftovers - of which there were a lot of. The chicken breasts were HUGE - would make a fabulous soup. That's the reason I'm posting this - to set up the tasty soup we're having tonight.

Sauteed Chicken with Mixed Veggies & Wild Rice

1/2 cup wild rice
1 1/4 cup water

1 tbsp olive oil
1 1/2 lb boneless skinless chicken breast, chopped up into bite-size pieces
1 medium red onion, diced
1 large package frozen mixed vegetables
¼ tsp salt
¼ tsp poultry seasoning
¼ tsp black pepper

In a small sauce pan combine the wild rice and water. Bring to a boil, stir once. Reduce heat to a simmer and let cook for 45 minutes or until rice is done. Let sit 5 minutes.

While rice is cooking, heat oil in a large skillet over medium heat. Add onion and sautee about 5 minutes. Add in chicken and sautee, stirring occasionally, until mostly cooked thru, about 8-10 minutes. Add in frozen veggies, stir and cover. Let cook until veggies are warmed thru, about 5 minutes.

Plate chicken & vegetable mixture over wild rice.