Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

Pumpkin-Wild Rice Soup with Chicken... for the chilly nights ahead

10/29/2014

7 Comments

 
Picture

     I still find it hard to believe; we hosted two dinner parties on the patio this past weekend.  Yes, it was actually comfortable enough to dine alfresco on those evenings.  Remember, this is St. Paul, Minnesota!  Trust me on this -- it's a rare occurrence and something we've never done this late in the year.  I'm not sure it will ever happen again.  As of this week, however, it's all changed.  Cold and gray is what it's all about now and my favorite, warming soups are beginning to show up on my menus -- along with some much-loved Rosés.  I just can't bear to give them up quite yet. 


Picture
• 1 cup wild rice, cooked and drained
• 2 tablespoons butter
• 1 cup finely-diced onion
• 1 (16-ounce) can pumpkin
• 1 quart organic chicken broth
• 1/4 cup heavy cream
• Half & Half, for thinning the soup
• Salt and pepper to taste
• 2 boneless chicken breasts, large dice (recipe below), or comparable amount of roasted chicken, shredded
1.  Melt butter in a 3-quart soup pot and sauté the onions over medium-low heat until softened and transparent.  Do not let them brown.
2.  Add the broth to the pot, along with the pumpkin and wild rice.  Cook until heated through, adding salt and pepper to taste. 
3.  Just before serving, over low heat, pour in the heavy cream.  Stir in the chicken and add enough Half & Half for a desired consistency (I probably used about 1 cup, plus).  Adjust seasoning if necessary. 


Picture

     THE WAY I LIKE TO COOK CHICKEN BREASTS:  Preheat oven to 375˚F.  Take a cast iron skillet and drizzle bottom with olive oil.  Add the chicken breasts and drizzle those with a bit more olive oil.  Season with kosher salt and freshly ground black pepper.  Place on middle rack of oven and bake for 30 minutes, or until done.





TAKE a LOOK:




7 Comments
Tom | Tall Clover Farm link
10/29/2014 09:31:35 am

My favorite line in the entire post: "Half & Half, for thinning the soup."
;-)
No non-fat flavorless white water milk here. Ah, you had me at Half & Half, you had me at Half & Half.

Reply
Eileen
10/29/2014 10:20:51 am

;-P

Reply
Stacey Snacks link
10/29/2014 12:08:03 pm

I would have never thought to use pumpkin in soup!
and I will definitely try your way to cook chicken breasts.......if I don't poach them, they are dry as a bone!

Reply
Eileen
10/29/2014 12:43:53 pm

These will not be dry!

Reply
mike. bradshaw
10/29/2014 12:20:58 pm

The picture looks like it has corn in it, if not what are those yellow nuggets? what's the name of the rose in the background of the picture?
Thanks

Reply
Eileen
10/29/2014 12:42:16 pm

Hi Mike,

No corn. Possibly the chicken that you're seeing (?) The Rosé was purchased at (and I believe imported by) Dorothy Lane Market in Dayton, Ohio. I bought it for the label. I'm a sucker for great labels!

Reply
Eileen
10/29/2014 12:46:16 pm

Oh... it's called C'Est La Vie


Your comment will be posted after it is approved.


Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes