I was shocked to have left-overs of the delicious chicken cordon bleu, but I guess I shouldn't have been because I made a really big batch. When I looked in the fridge the next day thinking, "Hmmm... what's for dinner?" I saw that chicken breast and the left-over wild rice I served with it, and I love turning one good meal into another, (make's me feel quite magic), and POOF... not to brag, it really worked on this one. This was some of the yummiest soups I've had in a long time! It came together quickly- heck, I didn't even peel the carrots. A very happy chicken was served two delicious ways. Yum!
Lyd's Tip: To clarify, take advantage of chicken left-overs from meals like this, this, or this. Save time cutting and cooking raw chicken, and just chop up the left-overs and turn them into a delicious soup.
*I also added some sliced zucchini, chopped cabbage, and cooked quinoa, which my family isn't too keen on as a side dish, but all said they loved in the soup... score!
Chicken & Wild Rice Soup
2 Tablespoons butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour
Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.
Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender.
In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.
Recipe From: Iowa Girl Eats