Chicken Wild Rice Soup

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I am always looking for a good soup and this one is a winner!  I had not worked with Wild Rice before this and I was pleasantly surprised…it’s a fantastic “add” to any soup.

What you will need:

  • 1/2 cup Butter
  • 1 finley chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 3/4 lb thin sliced mushrooms
  • 1/3 cup coconut flour
  • 6 cups of chicken broth
  • 2.5 cups of cooked wild rice
  • 2 chicken breast, cooked and shredded
  • 1 Tsp Salt
  • 1/2 tsp curry powder
  • 1/2 tsp mustard powder
  • 1/2 tsp dried parsley
  • 1/2 tsp black pepper
  • 3 tbsp dry sherry
  • 1.5 cups heavy cream (amount can be to taste)

How it’s done:

  1. Melt butter in a large saucepan over medium heat.  Stir in onion, celery,& carrots; sauté for 5 min.  Then add mushrooms, sauté for 2 more minutes.
  2. Add flour gradually, stir well.  Gradually pour in the chicken broth, stirring constantly, until added.  Bring just to boil, reduce heat to low and let simmer
  3. Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground pepper, and sherry.
  4. Allow it to heat thru, then pour in cream.
  5. Let simmer for 1 hr (DO NOT let it boil or your roux will break)

Lime Chicken & Avocado Soup

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I LOVE my old recipe of Chicken Tortilla Soup…BUT it’s full of things I don’t eat anymore, SO I am really excited that this taste delicious!!!  I usually make a double batch and freeze half of it.

Prep Time 15 min ~~ Cook Time 1.25 hrs

Difficulty 2/5

What you will need:

  • 2 Tbsp olive oil
  • 1 medium yellow onion
  • 4 stalks celery
  • 1 medium jalapeno
  • 4 cloves garlic
  • 1.5lb. chicken breast
  • 6 cups chicken broth
  • 1 (14.5 oz.) can diced tomatoes w/chilies
  • 1 tsp oregano
  • 1 Tbsp cumin
  • 2 medium lime
  • 1 bunch cilantro
  • 1 medium avocado 

How it’s done:

  1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
  2. Add the chicken breast, chicken broth, canned tomatoes with chilies, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
  3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
  4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl. (if you are OK with dairy, you can also add cheddar cheese & sour cream)

Inspiration From: http://www.budgetbytes.com

Nigel Slater’s Coq au Riesling

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Ok, guys…this was an AMAZING find!!  It would be fantastic on a cold Autumn night!

The original measurments were all in the metric system…so the conversions are rough.   It worked out fine for me…plus I am always adding and holding back things as I go.  Keep in mind, as you are cooking, you are Layering Flavor…make the dish your own!

What you will need:

  • 3 tbsp butter
  • splash of olive oil
  • 1 onion, finely chopped
  • 6 oz bacon/pancetta, I chopped mine fine before frying
  • 4 garlic cloves, I ran mine thru the garlic press
  • 10 chicken pieces on the bone (I used skin on thighs)
  • 10 oz portabellini mushrooms, sliced
  • 10-12 fl oz Riesling (I used a VERY dry riesling)
  • 1 cup cream
  • salt & pepper to taste
  • handful chopped parsley (coarse)

How it’s Done:

  1. Melt the butter and oil together in a large pan.
  2. Brown the chicken pieces all over and remove from the pan.
  3. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
  4. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
  5. Season the chicken with salt and pepper and place in the pan, skin down.
  6. Allow to brown all over then add the mushrooms and allow to fry for 5 minutes.
  7. Add the onion and bacon mixture back to the pan.
  8. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.
  9. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.
  10. Add the chopped parsley and season to taste.