Tag Archives: frozen corn

Creamy Chicken and Rice Soup

Yes, I’m calling it soup and my husband will just have to deal with it. I’ll make him some garlic bread to dredge in it.

I’m starting with packaged chicken stock, but cooking the chicken in that stock for a double punch of chicken flavor, and I’m not removing the skin from the chicken, because —chicken fat! You can’t overestimate the importance of chicken fat in your soup for flavor. Then, I’m using a combination of brown basmati and wild rices, cooked in the stock, so they soak up all that flavor and do some thickening.

I used 3 chicken thighs, bone-in skin-on, and 3 boneless, skinless chicken breasts. While it was a lot of meat, it was just fine for the 2+ quarts of soup.

Creamy Chicken Rice Soup

  • Servings: makes 2 quarts
  • Difficulty: easy
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Stock and chicken:

3 large chicken thighs, with skin and bones, browned in 1 tablespoon bacon fat

3 large boneless, skinless chicken breasts

1 large carrot, cut in large chunks

1 large yellow onion, with skin, cut in half

top of large celery bunch, about three inches, including leaves

2 quarts chicken stock, packaged or homemade

1/2 teaspoon coarse ground black pepper

  1. Brown chicken thighs in 1 tablespoon bacon fat in large stock pot over medium-high heat.
  2. Add the rest of the ingredients and bring to a boil, then simmer, covered, for 30 minutes.
  3. Remove chicken breasts and continue to simmer the thighs in the stock, covered, for another 30 minutes.
  4. Remove thighs. Strain stock and return to pot.
  5. Pull the chicken into rough shreds or cut uniformly while the rice cooks.

Rice:

1 cup brown basmati rice

1/4 cup wild rice

tender heart of celery bunch (about 1 1/2 cups), including leaves, thinly sliced

3-4 carrots, diced (about 1 1/2 cups)

about 2 tablespoons finely chopped parsley

  1. Bring strained stock to boil and stir in rices and vegetables.
  2. Reduce to simmer, cooking. covered, for about 45 minutes or until done.

Finishing soup:

pulled chicken (about 4 cups)

2 cups heavy cream

Optional: about 1 cup frozen corn

salt & pepper to taste

  1. Add chicken to simmering stock; return to simmer.
  2. Add cream, salt & pepper to taste, and corn, if using. Return to simmer, cooking until heated through, especially if you added frozen corn.
  3. If you prefer a thicker gravy, here are some tips from The Kitchn on ways to thicken soup: http://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057

 

Colorful Potato Corn Chowder

We had our first flakes of snow today, and I spent the whole morning sitting in the woods waiting for deer, with no luck, just wet clothes and boots, so it seemed like a good day for a hearty soup (which we are calling chowder to fool my husband). This is a pretty quick soup, as soups go, but you could make it more homemade by shucking your own corn and making your own chicken or vegetable stock. You could even make it in a slow cooker, and if I were more energetic, I might even make it on the grill.

I’m adding bacon and carrots to this chowder, and though you don’t need a reason to add bacon to anything, I do think it will add the depth of flavor I’m looking for. If you’re looking for a lighter version, skip the bacon and the cream, peel the potatoes, and pulse them in the stock before adding the other ingredients. It won’t be the same as using cream and a roux, but it will be a little thickened, and really, you don’t want a chowder to be thick like gravy, you want it to be more of a thin cream soup.

Colorful Potato Corn Chowder

  • Servings: makes 2 quarts
  • Difficulty: easy
  • Print

1 lb thick sliced bacon, diced

1/4 cup bacon fat

3 large carrots, cut in small dice

1 medium onion, diced

2 quarts organic chicken broth

1 bag frozen corn—mine was yellow and white combined

1/4 cup parsley, finely chopped

1 tablespoon roasted garlic (I roast a lot of it and keep it in logs in the freezer)

3 lbs baby red potatoes, quartered

1 cup heavy cream

roux of 1/2 cup melted butter and 1/2 cup flour

salt & pepper to taste

  1. Cook diced bacon over medium heat until browned in large stock pot. Remove and reserve bacon. Pour off all but 1/4 cup bacon fat.
  2. Sauté diced onion and carrot in bacon fat until the onion is translucent.
  3. Pour in the chicken stock. Stir in the frozen corn, parsley, and garlic. Bring to a low boil.
  4. Stir in the quartered potatoes and boil for about 15 minutes or until done.
  5. Stir in cream and bring to a simmer, then stir in roux, continuing to stir until slightly thickened, about 10 minutes. This is a small amount of roux for the large quantity of soup, but you just want to bring the cream and stock together. I think some people make the mistake of making the roux at the beginning of the cooking, then try to cook the potatoes in the thickened stock, and that would result in a lot of sticking in the bottom of the pot. It’s better to stir it in at the end.