{"id":1168,"date":"2016-04-28T18:53:41","date_gmt":"2016-04-28T23:53:41","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=1168"},"modified":"2016-04-28T19:09:57","modified_gmt":"2016-04-29T00:09:57","slug":"chicken-wild-rice-soup","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=1168","title":{"rendered":"Chicken Wild Rice Soup"},"content":{"rendered":"

\"chicken-wild-rice-soup\"<\/h3>\n

\ud83d\ude42 \u00a0Behold, my favorite soup! \u00a0I have always loved cream of chicken with rice and especially when wild rice is added. \u00a0This recipe has been one of our soup favorites for years. \u00a0It always turns out great. \u00a0Be sure to add the chicken fond (crusty brown bits on the bottom of your saute pan to the soup). \u00a0I usually shred my carrot, but I forgot this time, and chopped it. \u00a0It was just fine. \u00a0I used red bell pepper instead of green. \u00a0Do your own thing with this recipe but follow the basic rules of the amounts of butter, flour, broths etc. I didn’t plan for this recipe and had just milk on hand, so I subbed that for the half-and-half.<\/h2>\n

For the wild rice, it can be difficult to find. \u00a0I found my Lundberg’s wild rice blend (with brown rice) at Whole Foods and later at Jewel. \u00a0It’s also available on Amazon.<\/a><\/h2>\n

Use the amount of chicken that works for you. \u00a0It doesn’t have to be 3-4 cups.<\/h2>\n

This recipe makes a lot – but that’s great because you won’t be able to get enough of it. \u00a0For single people, you may need to freeze some.<\/h2>\n

I used my Lodge 7.8 QT. Dutch oven for this recipe for maximum space – Available here on Amazon.<\/a>\u00a0 I’m sure the 6 QT. would have fit this recipe well, also.<\/h2>\n

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INGREDIENTS:<\/h3>\n