Creamy Chicken-Wild Rice Soup

I love how circumstances, in this case a key ingredient, will often change a recipe idea completely!  This started out simple.  Almost 2 pounds of fresh and precooked chicken, 12oz. of mushrooms, some potatoes and a cream base with only a tiny bit of finely chopped mirepoix to flavor, color and texture the broth.  A nice heavy chicken-mushroom-potato stew!  My mushrooms had other ideas, and had turned nasty in the 'fridge.  They were still heavy for their size though, so I decided to cut away the bad.  That only left me 4oz. to work with.  Now, instead of a stew this turned into a chicken-rice soup!  Gotta go with the flow!

1# fresh chicken

2T coconut oil

finely chopped vegetables shown*

1c Lindberg Wild Blend Rice

Himalayan pink salt and finely ground pepper

1T Better Than Bouillon - chicken

12oz. precooked chicken

½-1c plain or flavored sour cream

Saute' the first group together while stirring, for 5-10 minutes.  *(I didn't use the seasoned oven-dried Roma tomatoes shown.  I have another idea for those.)  Add 6c cold fresh water and the seasonings.  Cover and simmer 20 minutes.  Add the precooked chicken and simmer another 30 minutes.  (I used coconut chicken I made a couple months ago, chicken sauteed and browned in coconut oil and then frozen in 4oz. packages.)

Check the flavors and make any adjustments.  Once the rice is cooked the way you like it, the soup's ready.  Remove from the heat and wait 10 minutes then quickly stir in the sour cream.  Serve up big steamy bowls of this great cold weather soup.  Mmmmm. . .Soup!!

. . .Be Bold. . .
. . .Be Ready To Change A Recipe As Needed. . .

! . . ! Happy Cooking ! . . ! Lin