Wednesday, October 30, 2013

Creamy Chicken and Wild Rice Soup

This week has been crazy...and it's only Wednesday!!  I had feeling behind on house work--I've grown pretty accustomed to my "down time!"  Anywho, I'm on a soup kick.  I posted last week how pumped I am to make our Halloween Chicken Tortilla Soup tomorrow, but I was in a soupy mood last weekend and whipped this up to satisfy my craving.

I hate to see leftovers go to waste, but at the same time I don't always want to eat the same thing two nights in a row or for lunch the next day.  I love taking leftovers and turning them into a whole new meal--especially when I have every ingredient in the house!  This one was definitely a winner--so close to my absolute favorite at Panera!

Creamy Chicken & Wild Rice Soup

1 medium onion, diced
1 clove garlic, minced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
1 can Cream of Chicken soup
1 cup of chicken stock 
1 cooked, chopped chicken breast {approx 1 cup}
1ish cups of cooked wild rice
Salt & pepper to taste

Melt the butter in a large pot over medium heat.  Once melted, add in diced onion {if you want to add some diced carrots and celery too, insert here.}  Saute until onions are soft and translucent, about 5ish minutes.  Add in minced garlic, give it a quick stir & then sprinkle flour over onion/garlic/butter mixture.  Mix until combined {no powder flour visible} and cook for about three minutes.

Add in milk, whisking until combined and starts to thicken.  Stir in Cream of Chicken Soup and chicken stock {side note: I didn't have any chicken stock, so I dissolved one chicken bouillon cube in one cup of water, and then added that in.  Pretty much chicken stock}

Add in the chopped chicken breast and cooked wild rice {I used leftover wild rice from Rice-a-Roni that we had the night before.  The seasonings in the pack gave this great flavor.  It's all rice, no roni, and only one dolla!}  Let chicken and rice heat through and serve.

What is your favorite way to give your leftovers a facelift? 


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