If you’re in the mood for a slightly spicy soup and you have some leftover chicken, this is the meal for you. It’s loaded with blackening spice, wild rice, chicken and vegetables.
It’s a most excellent little soup on a cold day, when you want a really simple meal to warm you from your head to your toes.
Blackened Chicken and Wild Rice Soup
1 tablespoon unsalted butter
1 tablespoon olive oil
4 celery stalks, diced
2 carrots, diced
1 medium onion, diced
1 tablespoon flour
6 cups regular or low-sodium chicken broth
1 cooked chicken breast, shredded
1 cup wild rice
2 teaspoons blackening spice
1 tablespoon heavy cream
A dash of worcestershire sauce
A dash of Tabasco
In a medium sauce pan, melt the butter and olive oil together over medium heat. Add the vegetables and stir occasionally until softened, about 5 minutes.
Add the flour, and stir for one minute.
Pour in the chicken stock, and add the chicken, wild rice, and blackening spice to the pan.
Bring to a simmer, and cover.
Cook until the rice is soft, about 30-40 minutes.
Gently stir in the cream and worcestershire and tabasco.
Serve with bread, and call that a pretty simple Sunday supper.
(Photo by Launie Kettler)