Thursday, January 13, 2011


It's hard to believe that you can indulge into something so creamy when it doesn't even have cream in it! Well you'll become a believer when you try my 'Creamy' Chicken and Wild Rice Soup. Pureed white beans not only give this soup major protein, but they add a rich and velvety depth to it too. Anybody can take these 12 simple ingredients and make dinner soup-er tasty tonight!

4 oz. box wild rice (I used Reese brand)
2/3 cup celery, chopped into 1/4" pieces
2/3 cup carrots, chopped into 1/4" pieces
1 small onion, small diced (about 1 cup)
2 garlic cloves, minced
2 15 oz. cans of white kidney or cannelli beans, drained and rinsed
3 cups chicken broth
1 1/2-2 cups cooked, shredded chicken
3 tbs. grated parmesan cheese
1 tsp. salt
1/2 tsp. ground pepper
extra virgin olive oil

-place rice and 1 1/2 cups water into a medium sized pot and bring to a boil
-reduce heat to a simmer, cover with a tight fitting lid, and cook for 50 minutes
-meanwhile, warm 2 tbs. olive oil in a large soup pot
-add celery, carrots, onion, and garlic and cook on medium-low for 10 minutes
-using a food processor or blender, puree beans with 1 cup of chicken broth (adding more broth if the mixture is too thick to puree)
-add pureed beans and add remaining broth to the pot of veggies
-add in chicken, cheese, salt, and pepper and stir until combined
-keep on medium-low/low heat until veggies become soft
-once rice is finished cooking, add to the soup pot, and stir until combined
-serve and enjoy!

makes 4-5 servings

This recipe was designed after one of my favorite soups from at Panera Bread, only mine is healthier with the absence of the cream!

-Make the dish vegetarian by leaving out the chicken and use vegetable broth instead of chicken broth.
-Try the soup with ground turkey instead of shredded chicken!
-Toss in some dried herbs such as oregano, parsley, and/or thyme. (Just remember- a little goes a long way with dried herbs!)
-Need it dairy free? Just leave out the parmesan!
-Can't find a box of wild rice? Just find some kind of wild rice mix of rice, and cook about 1 cup of it with 1 1/2 cup water.
-Skip the rice and add little dumplings to the soup instead- yum!
-Toss in some frozen corn or peas, or some chopped zucchini or spinach to boost the veggies in the soup!
-Save some time and effort- use a store bought, cooked rotisserie chicken.
-Freeze the soup into individual containers, and pull one out when you need a quick lunch or dinner!

1 comment:

  1. I have such terrible luck with wild rice! Mine always comes out so chewy. This looks lovely, though. And great pointers!