Do you ever respond like Pavlov's dog when you see a food (or photos of a food) that you love? I keep trying to write this post, but I get distracted by all of the salivating so I end up getting nowhere and closing my browser. I wish there was a way to gray out photos while writing. Or! Maybe I could upload the photos last! Why didn't I think of that sooner?
My sister-in-law makes this soup a lot. Every time I have eaten it at her place, I have been tempted to ask her if I can lick the saucepan clean. Just kidding, I would never stoop that low. Or would I?
Then my sometimes-slow brain realized that, hey! I could ask her for the recipe and make it myself! So I did, and let me tell you something. This soup is delicious and if I ate it every day of my life I would never get tired of it.
It takes considerable preparation to get this soup ready, which I'm not normally so keen about. But for this recipe? Totally worth it.
I don't normally have a two-hour chunk of time to do whatever I wish, so I make this soup over the course of two days. On the first day I do all of the prep work and on the second day I put the ingredients together. But of course, do what works best for your lifestyle.
First, make 2 cups of cooked wild rice. If you follow the directions on my How to make wild rice post, you will come out with about double what you will need for this recipe. Either cut that wild rice recipe in half or serve the extra rice the following night with chicken and broccoli or pork chops and potatoes or steak and green beans or tofu and sauteed mushrooms.
Pull some beautiful fresh carrots out of your fridge.
Shred enough to fill a 1/2 cup, which equals about one and a half carrots.
Cut three chicken breast halves into small chunks. I find it much easier to cut raw chicken when it is still slightly frozen.
Heat 2 Tbsp. of olive oil in a skillet. Add chicken and a sprinkling of pepper.
Stir and cook until chicken is cooked all the way through.
I like to chop the cooked meat a little bit more to get even smaller chunks.
If you have a friend like I do who grows cute teeny tiny onions in her garden, grab one of those. If you don't, grab the smallest onion you can find.
Chop the onion. My chopped teeny tiny onion was a perfect amount for this recipe, but I would use half of a normal small onion.
This is where you will want to be super organized. You will want to set out all of your ingredients, already measured, right next to the stove where you will be doing your cooking. Some of the cooking stages go really quickly, so it is good to be prepared.
6 Tbsp. butter
1/2 small onion, chopped
1/2 cup all-purpose flour
2 1/2 cups chicken broth
2 cups cooked wild rice
3 chicken breast halves, cooked and chopped
1/2 cup grated carrots
3 Tbsp. chopped almonds
1 tsp. salt
12-oz. can evaporated milk (skim or 2%)
2 Tbsp. cooking Sherry
In a large skillet, melt 6 Tbsp. of butter over medium heat. Add the chopped onion and cook for three minutes.
Blend in 1/2 cup flour. It gets thick quickly, so have the broth ready to pour! At this point it is beneficial to use a whisk for stirring to avoid clumping.
Gradually add in 2 1/2 cups of chicken broth, stirring constantly.
Bring to a boil and stir for one minute.
Add the cooked rice, cooked chicken, shredded carrots, chopped almonds and salt.
Stir for five minutes.
Blend in a 12-oz. can of evaporated milk and 2 Tbsp. of cooking Sherry. Heat to serving temperature, but avoid boiling.
Enjoy this most fabulous, salivating-inducing soup!