I like you and I want you to have this soup. It tastes a lot like Panara's Chicken and Wild Rice Soup (which I LOVE). It is also very easy and kid friendly. I'll give a day or so to try it and then I am bumping this into the recipe section of the blog. The thing about this soup is that it is more of a technique than a recipe, so bear with me. Here is what I did:
1. Cook a package of Uncle Ben's Wild Rice (I used the 5 minute cooking package)
2. Meanwhile, dice up carrots, celery, onion, and mushrooms (I know, I don't really like mushrooms either. Just make them REALLY small because they add so much flavor to this healthy soup. Same with the onions, I grated mine on a cheese grater for really tiny pieces).
3. Saute in soup pot your veggies with about a tbsp of oil (olive or canola).
4. Dice up some chicken breasts.
5. Add your chicken to the pot.
6. After two or three minutes, add a carton of chicken stock (the big size, 4 cups maybe?).
7. Add your rice. Simmer on low for a while (30 minutes?)
8. When you are ready to get it to the table, grab a small pot and add a couple of tablespoons of real butter. Melt it. Add a couple tablespoons of flour. Mix it up and add two cups of milk. Get it thick and add to your soup. This feeds an army (or my family for 2 days). It is even better the second day, but you'll need to add more stock.
If you think your kids won't like the veggies, still make it. After you sweat your veggies, add your broth (before the chicken joins the party) and whirl the whole mess with your hand blender). Then your chicken and rice and keep going. It is so yummy and healthy (unless you serve it with Texas Toast like we did).