Chicken and Wild Rice Soup and Broccoli Cheddar Soup

Ingredients

Chicken and Wild Rice Soup
3 ounces of unsalted butter
1 peeled and small diced yellow onion
5 peeled and medium diced carrots
5 medium diced stalks of celery
5 finely minced cloves of garlic
½ cup of all-purpose flour
6 cups of cooked wild and brown rice
2 cooked 8-ounce chicken breasts, roughly chopped or 3 cups of pulled rotisserie chicken
72 ounces of vegetable stock
1 ½ cups of heavy cream
2 tablespoons of chopped parsley
Kosher salt and fresh cracked pepper to taste

Broccoli Cheddar Soup
3 ounces of unsalted butter
1 peeled and small diced yellow onion
5 peeled and medium diced carrots
5 medium diced stalks of celery
5 finely minced cloves of garlic
½ cup of all-purpose flour
6 cups of trimmed broccoli florets
72 ounces of vegetable stock
1 ½ cups of heavy cream
10 ounces of shredded cheddar cheese
Kosher salt and fresh cracked pepper to taste

Preparation

Chicken and Wild Rice Soup
In a large pot over medium heat add in the butter, onions, carrots, celery and garlic and cook for 4 to 6 minutes.

Next, stir in the flour to make a roux.

Add in the cooked rice, cooked chicken and vegetable stock and cook until it becomes thick, about 15 minutes.  If it does not thicken then whisk together 3 tablespoons of corn starch with 1 tablespoon of water and pour into the soup until thick.

Finish by adding in the cream, parsley, salt and pepper.

Serve hot!

Broccoli Cheddar Soup
In a large pot over medium heat add in the butter, onions, carrots, celery and garlic and cook for 4 to 6 minutes.

Next, stir in the flour to make a roux.

Add in the broccoli and vegetable stock and cook until it becomes thick, about 15 minutes.  If it does not thicken then whisk together 3 tablespoons of corn starch with 1 tablespoon of water and pour into the soup until thick.

Finish by adding in the cream, shredded cheddar, salt and pepper.

Serve hot!

Recipe created by Chef Billy Parisi  l  Click here to print this recipe