This recipe looked delicious, and reminded me of this creamy chicken noodle soup that the one cook made at a bar I worked at years ago. It didn’t turn out exactly as I expected, but it was good in its own way. Thanks to www.cabotcheese.coop for the recipe.
- 1 deli-roasted chicken, about 2 1/2 pounds
- 6 cups water
- 2 medium carrots, ends trimmed and cut into chunks
- 1 small rib celery, cut into chunks
- 1/2 teaspoon whole black peppercorns
- 1 small bay leaf
- 1 tablespoon butter
- 1/2 cup chopped yellow onion
- 1/3 cup uncooked wild rice
- 1/2 cup heavy cream
- 1/2 cup plain Greek yogurt
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh thyme leaves
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon ground black pepper, or more to taste
- Pull off meat from chicken, placing skin, bones, and any hot or solidified juices in a large saucepan.
- Dice 2 cups of chicken meat, saving the rest for another use, and set aside in refrigerator.
- Add water, carrots, celery, peppercorns, and bay leaf to saucepan; bring to a boil over high heat, then reduce heat to maintain simmer.
- Cover pan and cook broth for one hour.
- Pour broth through strainer set over a large bowl, pressing on solids to extract all broth.
- Discard solids.
- Melt butter in empty saucepan.
- Add onions and cook, stirring, for about 3 minutes or until onion is tender and beginning to brown.
- Pour in strained broth.
- Add wild rice, bring to a simmer and cook covered for 40 to 50 minutes or until rice is tender.
- In a small bowl, whisk together heavy cream, yogurt, and cornstarch until completely smooth with no small lumps.
- Stir mixture into pot and continue stirring until soup thickens.
- Add thyme, salt, pepper, and 2 cups reserved chicken.
- Taste soup, adding salt and pepper if needed.
- Stir until heated through and serve.
- As I said, not exactly how I thought it would come out. I was expecting thick, almost-eat-it-with-a-fork kind of soup. It ended up being a milky broth and that’s about it. I will say that after I refrigerated it, the leftovers were slightly thicker. Having said that, the flavor was very good, and Bob liked it too (and he usually hates cream soups).
- I got my chicken at the local farmer’s market. I’ve always been a bit of a snob about “oh, just buy a pre-cooked chicken so you save time with your meal”, but I’ll admit that using the skin/bones/etc. to make a quick broth worked really well. Very flavorful and easy to do.
- I didn’t follow instructions (shocking) and accidentally put some onion in with the celery and carrots for the broth part. Good thing I had only planned to use half the onion for the soup so that I had some to actually put in later for the second part! I’m sure it didn’t hurt anything.
- I did get frustrated with the thickening process. First, I whisked together the cream, yogurt, and cornstarch to a perfect non-lumpy consistency. As soon as I dumped it into the pot of broth it looked disgusting (curdled bits of milk came to mind). I stirred and stirred….still disgusting. I finally started to whisk everything in the pot and that helped smooth it all out at least. Then as it wasn’t thickening, I started to get impatient. (this is when Bob knows it’s time to go away from the kitchen). First I started cranking up the heat….still not thick. Then, I added some more cornstarch…well, you can imagine…mega lumps in the broth! Stir, whisk, stir, whisk….boiling pot of broth, getting hot…..I was ready to chuck the whisk across the kitchen! 🙂 I got a grip and finally just admitted that this wasn’t going to be the creamy delight I had planned on.
- I strongly dislike thyme so I substituted some parsley.
- I will definitely make this again. One sort of nice thing (if you are a single person or just two of you to feed) – it makes about 4 reasonable servings. Sometimes you make a pot of soup and you feel like you have to eat it every day for a week to get rid of it. This was just enough to enjoy before burning out on it.