It's time again to reveal our picks for the Secret Recipe Club. The Secret Recipe Club is a group of food bloggers who secretly make one of someone else's dishes and post them all on the same day at the same time. It's really fun, choosing a recipe to make, making the recipe, then reading about everyone else's recipes. It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before.
I was very pleased to be assigned Dinners, Dishes, and Desserts this month. I have been reading Erin's blog for quite a while now, so I was pretty familiar with it and knew I would have a ton of great recipes to choose from. I had a really hard time narrowing it down! She has tons of drool-worthy desserts, like Peanut Butter Cookie Dough Brownies and Cookie Dough Truffles. I bookmarked several main dish recipes too, Taco Pizza, Spicy Asian Noodles with Chicken, and Chicken Burrito Pizza. In fact, I was so indecisive, that I ended up making two of Erin's recipes this month. I made her Smokey Garlic Chicken Pasta, which is amazing! My family couldn't get enough. Even though we are having a very mild winter here in Michigan, I am still in soup mode, so I chose her Creamy Chicken Wild Rice Soup for the reveal.
Creamy Chicken & Wild Rice Soup
¼ cup butter
½ large onion, chopped
1 cup matchstick carrots
½ cup flour
6 cups reduced-sodium chicken broth
3½ cups wild rice, cooked
2 cups chicken, cooked and chopped or shredded
Salt, to taste
12 oz. evaporated milk
Melt butter in a large soup pot over medium heat. Sauté onion and carrot in the butter until soft and tender, about 5 minutes. Stir in flour until blended. Slowly add broth. Stir in rice and chicken. Bring to boil over medium heat. Cook for a few minutes until it starts to thicken. Stir in milk and cook for 3-5 minutes. Taste for seasoning and add salt if desired.
Makes 8 servings.
I made just a few adjustments to Erin's original recipe. I used matchstick carrots instead of chopped, just because I love the convenience of them. I omitted the celery because we are not big fans. I used a wild rice blend instead of just wild rice. The blend was so much cheaper at the grocery store, and I thought the textures of the different kinds of rice would be really good. The blend that I used contained long grain brown rice, sweet brown rice, wild rice, whole grain Wehani rice, and whole grain Black Japonica rice. It was really tasty!
This soup is so delicious and perfect for a winter day. I made it the weekend my mom was visiting and she loved it, and I sent some home to my sister and she enjoyed it too. I will definitely be making this soup again. I'm always thrilled to add a new soup to my repertoire, so thanks for the great recipe, Erin!