Chicken Wild Rice Soup

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It is freeeeeeeeezing outside.  Like the -17 wind chill kind of freezing.  So cold that I nearly grew frost on my eyebrows this morning just going from my car into the grocery store.  It makes me want to do a whole lot of absolutely nothing except for stay in my cozy house and whip up a pot of cozy, warm, comforting soup; this chicken wild rice wonder is perfect for just that, so rich and just plain delicious.  It’s considered a Minnesota staple and I tell you what…it’s one of the only things that makes this states winter weather bearable for me.  Warming at its best!

Chicken Wild Rice Soup

Adapted from Lunds and Byerlys

Ingredients

1 Tablespoon Butter

1 Tablespoons Olive Oil

1 Cup Diced Onion

1 Cup Diced Carrot

1/2 Teaspoon Dried Thyme

2 Cups Cooked Wild Rice

2 Cups Cooked Shredded Chicken (rotisserie chicken is fast and a great time saver for this recipe)

1 1/2 Teaspoons Salt

1/2 Teaspoon Pepper

3-4 Cups Chicken Stock

1 Cup Heavy Cream

1 Tablespoon White Wine Vinegar

1/4 Cup Sliced or Slivered Almonds

Directions

Melt butter and olive oil over medium heat in a heavy soup pot or dutch oven.  Add onion, carrot and thyme and sauté until onion begins to soften, about 5 minutes.  Add the rice, chicken, salt and pepper and enough chicken stock to cover the ingredients by about 1 inch.  Bring to a boil, reduce heat and let simmer for 10 minutes.  Stir in cream, vinegar and almonds, return to a simmer and let cook for 5 minutes.  Season with salt and pepper to taste.  Serves 4-6.

 

 

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