We have had a very cold week here in Middle Tennessee. This is the coldest November I’ve had since I lived in Michigan as a kid. We even saw a few snowflakes on Thursday! My Florida bones are still not used to this cold weather. So I’ve been making a lot of soups and baking goodies in the oven to warm the house a bit. I found this recipe from two local mamas I follow on Instagram. They make me laugh and remind me of my fashion days. They are always making yummy, quick meals in their kitchen. When I saw she used curry in her soup recipe, I knew I had to try it. (My grandmother is Japanese so one of my favorite meals growing up was curry udon.) I tweaked her recipe just a bit by swapping out green onions for sweet and adding turmeric. I’m definitely adding it to my list of favorite soups to make! And so simple!
Creamy Chicken and Wild Rice Soup
Ingredients:
4 tbs butter plus 2 tbs for saute
1/2 sweet onion
1/2 cup diced carrots
2 small garlic cloves, minced
1/4 cup flour
1 16 oz box of Ben’s instant wild rice (cook per directions/use season packet)
2 cups of shredded cooked chicken (we cook a whole chicken in our instant pot)
8 cups of chicken stock (broth from a whole chicken made in an instant pot is amazing)
2 cups of half and half
1 tsp white pepper
1 tsp curry powder
1/4 tsp turmeric (optional)
1 cup of shredded cheddar (plus more for garnish)
salt to taste
Directions:
Pre-cook your chicken. We always cook off a whole chicken in our instant pot. It only takes 30 minutes to pressure cook! It usually makes 2-3 meals and makes the best chicken stock!!! If you’re short on time, boil a couple chicken breasts or several tenders instead. Both ways taste great!
Go ahead and start your rice in a separate small pot. Cook according to directions and use seasoning packet that comes with it.
Saute your onions and carrots in 2 tbs of butter in your favorite soup pot
Add garlic
Add 4 tbs butter and 1/4 cup of flour and whisk to make roux
Add 2 cups of half and half
Add cheese, curry, white pepper, and turmeric
Add stock and chicken
Salt to taste
Simmer to blend flavors
Serve with more cheese on top and a side of crackers
Little Seed Lane 