soup for the WIN

I have complete faith that my Arizona Cardinals will win the George Halas Trophy in the NFC Championship Game game today – along with their ticket to Super Bowl 50!

Just like I have faith that this soup can help cure, or at least bring relief to, the flu.  The flu is traveling like wildfire and now Dave has it.  I made this soup for him last night and he’s on the mend today, in time for the big game.

I found the version of the recipe when a friend posted it on Facebook. It sounded like the perfect remedy, especially after giving it a few healthier tweaks. Now it’s ready to share with you.  Round up the ingredients, pop it all in a slow-cooker and it’ll be ready for kickoff at 4:40 PM!

It is soul-soothing and absolutely fabulous, just like the Cards! #riseupredsea #birdgang

Wild Rice and Shredded Chicken Soup

• 3/4 cup wild rice
• 1 cup chopped celery
• 1 cup peeled and chopped carrot
• 1 cup peeled and chopped onion
• 5 peeled and minced garlic cloves (or 5 frozen cubes)
• 1 teaspoon freshly ground black pepper
• 1 heaping tablespoon Italian seasoning
• 2 pounds boneless skinless chicken breasts
• 2 bay leaves
• 4 cups chicken broth
• 2 cups water

Roux

• 3 tablespoons unsalted butter
• 1/4 cup flour
• 1 cup fat-free milk

• Salt and freshly ground black pepper, to taste
• 2 Aidells habanero and pepper Jack cheese chicken sausages, sliced (optional)

Place the wild rice in a strainer and rinse it under cold water.  Place in a slow cooker.

Add the celery to the slow cooker,

and the chopped carrot,

then the chopped onion,

and the garlic cubes or minced garlic.

Now add the freshly ground black pepper and the Italian seasoning.

Place the chicken breast halves and the bay leaves on top of the rice and vegetables.

Pour in the chicken broth,

and the 2 cups of water. Cover and cook on high for 3 hours and 30 minutes.

Remove the chicken and the bay leaves and place them on a plate. Add 1 more hour to the slow cooker on high. Wait about 20 minutes for the chicken to cool and then use your hands to shred the chicken, discard the bay leaves, and set the chicken aside.

While the soup continues to cook, begin making your roux by melting the butter in a medium skillet or saucepan.

Add the flour,

and whisk to incorporate, cook over medium-low heat until lightly browned and nutty smelling, about 3 to 4 minutes.

Next, slowly add the milk to the pan, whisking to slowly incorporate.

Continue to cook, whisking constantly, over medium-low heat …

… for a minute or two or until the mixture is thickened and completely smooth.

Add the roux to the soup.

Whisk in the roux …

… until completely incorporated into the soup.

Return the shredded chicken to the soup and season with more freshly ground pepper and salt, to taste. (about 2 teaspoons of salt)

Optional:  I had purchased this delicious sausage just the day before at Costco and had to add it to our soup.  Not as healthy, but such a lovely punch of heat and flavor!

Two sliced links were the perfect amount.

Here is the recipe in an easier-to-print format, as requested by Jane. Here you go – thanks for asking.

Wild Rice and Shredded Chicken Soup

• 3/4 cup wild rice, rinsed under cold running water
• 1 cup chopped celery
• 1 cup peeled and chopped carrot
• 1 cup peeled and chopped onion
• 5 peeled and minced garlic cloves (or 5 frozen cubes)
• 1 teaspoon freshly ground black pepper
• 1 heaping tablespoon of Italian seasoning
• 2 pounds boneless skinless chicken breasts
• 2 bay leaves
• 4 cups chicken broth
• 2 cups water

Roux

• 3 tablespoons unsalted butter
• 1/4 cup flour
• 1 cup fat-free milk

• Salt and freshly ground black pepper, to taste
• 2 Aidells habanero and pepper Jack cheese chicken sausages, sliced (optional)

Place the rice, celery, carrot, onion, garlic, pepper, and Italian seasoning in a slow cooker.

Lay the chicken breast halves and the bay leaves on top of the rice and vegetables.

Pour in the chicken broth and the 2 cups of water. Cover and cook on HIGH for 3 hours and 30 minutes.

Remove the chicken and the bay leaves and place on a plate. Add 1 more hour to the slow cooker on HIGH. Wait about 20 minutes for the chicken to cool and then use your hands to shred the chicken, discard the bay leaves and set the chicken aside.

Roux: While the soup continues to cook, begin making your roux by melting the butter in a medium skillet or saucepan. Add the flour, whisking to incorporate, and cook over medium-low heat until lightly browned and nutty smelling, about 3 to 4 minutes.

Next, slowly add the milk to the pan, whisking to slowly incorporate. Continue to cook, whisking constantly, over medium-low heat for a minute or two or until the mixture is thickened and completely smooth.

Add the roux to the soup. Whisk until completely incorporated into the soup.

Return the shredded chicken to the soup and season with more freshly ground pepper and salt, to taste. (about 2 teaspoons of salt)

Optional:  Add the sliced sausages if desired.

8 to 10 servings

~ And yes, I tried to get my awesome Arizona Cardinals manicure in as many photos as I possibly could!

Go Cards!