Fervent Foodie

I’ve been meaning to post this recipe for quite a while, but am just now getting around to it.  Dang you tax season.  Dang you!

This is an incredibly easy soup to throw together, and as and added bonus it’s pretty low cal (not to mention tasty).  Boo. ya.

I searched long and hard for wild rice, but could not find any at my grocery store.  What the heck is up with that?  So, I settled on some Rice Roni Long Grain & Wild Rice:

I cooked the rice up according to the package directions (subbing in chicken broth for water and omitting the butter).

Then I heated up a large pot, sprayed it down with some cooking spray, and sautéed the following:

• 1  cup  prechopped onion
• 2/3 cup  chopped red bell pepper
• 1  cup  cut carrots
• 3  teaspoon  bottled minced garlic
• 1/2  teaspoon  dried thyme
• 8 ounces baby bella mushrooms

My grocery store doesn’t have “gourmet” mushrooms, but these baby bellas always do the trick:

All the kids into the pool:
 

Once the veggies were softened, I added in a splash of chicken stock to decaramelize the brown bits on the bottom of the pan.  Once I worked them all off the bottom, I tossed in the rest of the stock, and stirred in:

• 2 shredded chicken breasts
• the cooked Rice A roni
• 1/4 tsp salt
• 1/4 tsp black pepper

Awwwwww yeah.

This batch made up four delicious servings, two of which I popped in the freezer.

Cook once, eat fource…errr.. something like that.

Chicken & Wild Rice Soup Ingredients List (serves 4) — inspired by Cooking Light Magazine

• 4  cups  fat-free, less-sodium chicken broth, divided
• 1  box Rice A Roni wild rice
• 1  cup  prechopped onion
• 2/3 cup  chopped red bell pepper
• 1  cup  chopped carrots
• 3  teaspoon  bottled minced garlic
• 1/2  teaspoon  dried thyme
• 8 ounces baby bella mushrooms
• 2  shredded chicken breasts
• 1/8  teaspoon  salt
• 1/4  teaspoon  black pepper

A random questions for ya’ll this evening–anyone have a Griddler?  If so, is it worth the $$$ and what model is the best?