Monday, November 12, 2018

Creamy Southwestern Chicken, Tomato, and Rice Soup

After an Indian Summer the temperatures, cold wet weather has rolled across Eastern Tennessee.  We made this velvety soup to warm the chill off of our bones.

It is a creamy chicken soup loaded with Southwestern seasoned tomatoes and wild rice.  Comfort food at its finest.

Creamy Southwestern Chicken Tomato and Rice Soup

This is more of an idea than a recipe, I wasn't writing things down.  But here's the nexus of it.
  1. Make a veloute sauce.  Make a roux with flour and butter, then whisk in chicken stock.  
  2. Add about 1/2 cup of dry wild rice, 1/2 cup of Southwestern dried tomatoes, and season with NMT BaCock! poultry seasoning.  You could use sun-dried tomatoes instead.  Cook on a low simmer for 20 minutes.
  3. Fold in heavy cream.  Taste for seasoning and adjust with more NMT BaCock! poultry seasoning.
  4. Top off with dried parsley and Olde Virden's Super Fine Grind Red Hot.  

Creamy Southwestern Chicken Tomato and Rice Soup

We made some croutons out of extra dinner rolls.  We tossed them into butter in a skillet and sprinkled them with some Albukirky Seasonings Green Chile Rub.  

This was so rich, smooth, crazy good and had just the right kick of spicy heat.  It almost made me wish that I had a cold because this will be AWESOME when you have the sniffles.