Friday, 22 August 2014

Beer Cheese Chicken & Wild Rice Soup

The weather seems to have turned a little chilly now, so soup is on our minds. This is a great summer/autumn soup that we just can't wait to eat! 

Beer Cheese Chicken & Wild Rice Soup

1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 boneless, skinless chicken breasts, diced
250 g Wild rice (or rice blend), rinsed and drained
2 Litres chicken stock
1 (12 oz.) beer - good quality wheat or pilsner style
1 tsp salt
1 tsp dried thyme
½ tsp smoked paprika
100g cream cheese, or soft cheese cut into cubes
200g extra sharp cheddar cheese, shredded
fresh parsley to serve

In a Large Stock Pot, on medium heat fry chicken and onions till the chicken is cooked through and onions are translucent. 

Next put all ingredients including liquids into pot excluding parsley and cheese. Cook on low heat for approximately 1-1/2 hours. The vegetables and rice should be tender and cooked through. 

During the final 30 minutes of cooking stir in the cream cheese and cheddar cheese and continue cooking, stirring occasionally, until the cheeses are completely melted into the soup. Serve soup topped with fresh chopped parsley.

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