It's not really soup season anymore, what with the spring and the sunshine and the warmth. Regardless, I am an all-season soup consumer. I am in the habit of freezing big batches in Mason jars to eat for lunch during the work week. I love me some soup.
Creamy Chicken and Wild Rice Soup2/3 C uncooked wild rice1/2 chopped onion2/3 C chopped carrot1 small zucchini, chopped1 small yellow squash, chopped2 T butter8 C reduced sodium chicken broth2 medium potatoes, peeled and cubed1/2 tsp salt1/2 tsp pepper1 C fresh chopped broccoli4 C chicken breast, cooked and cubed1/2 C flour1 C fat-free half-and-half
Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for two minutes. Add zucchini and squash and cook two additional minutes. Stir in broth and potatoes, season with salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. Drain rice if necessary, fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half and mix until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for two minutes or until thickened. Adapted from Taste of Home.
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