The weather has finally turned cold here in Sunny So Cal…… well maybe not exactly cold! But it definitely has cooled off. We’ve turned on the fireplace, taken to wearing sweaters and UGGs, and eating soup.
I LOVE this time of year…. and the wonderful warm comfort that a bowl of homemade soup can produce. This is my latest soup and we’ve been eating it quite a bit over the past couple of weeks. It’s easy and delicious…. two of my favorite things in a recipe when you’re cooking for a hungry farmer and 4 equally hungry kids.
In your favorite soup pot (mine is a red Le Creuset) cook onions, carrots, celery and garlic in a couple of tablespoons of olive oil until soft. Add shredded chicken (I use a rotisserie chicken when short on time) and long grain wild rice (I use leftover rice that’s already cooked when I want soup really fast).
I apologize but I’m not good about measuring while cooking… I just throw things in. So with that in mind, throw all this in until it looks like enough for your family. Then add 4 cups of chicken broth and let heat through or until rice is cooked if you used uncooked rice.
10 min before serving add cream (just enough to make the soup creamy.. probably 1/4 cup) and I grate in 1/2 cup to 1 cup of really good Irish Cheddar. Serve with your favorite warm crusty bread. Enjoy!