When I think of getting together as a family at our little dinner table in the kitchen, the first thing that comes to my mind is comfort. If you know me, comfort means soup. There is absolutely nothing more comforting to eat than soup! In the restaurant industry, it’s the most important course of the entire meal, usually because it’s the first served and if you can’t make soup, then I don’t want to eat your entrée!
We, me included, lead such busy lives and it can be so difficult to find time to eat together as a family, much less taking the time to cook. For those few moments, eating great food with family allows you to relax, be yourself and just enjoy each other’s company. My parents were HUGE on eating together as a family every night, so much so that I was rarely allowed to eat over at a friend’s house. Between sports, work, social lives, etc. sometimes that was the only time we saw and connected with each other all day.
I will always remember eating with my parents and sister at the dinner table and for that reason I’m trying to carry on the age-old tradition. I want to make sure that my daughter and future children we may have, understand the importance of connecting as a family on a daily basis. Hopefully my kids are taught a little somethin’ somethin’ in the kitchen so I can pass the baton and they can cook for their families.
I do all of the grocery shopping and cooking in the family because – I’m a chef and I should. I try to take an hour or so every day to cook my family a delicious meal full of variety. Don’t get me wrong, there are some great meals that can be made in less time, but I’m in love with every step of cooking. From grocery shopping, trimming fresh herbs, to slicing chicken, cooking has become therapeutic for me. I’m not much of a traditionalist where you need protein, veg and a starch, but I do try to incorporate those elements where it makes sense. For instance, this Chicken and Wild Rice Soup recipe has a nice variety of vegetables and grains as well as a really tasty protein with Tyson’s Grilled and Ready® Frozen Pulled Chicken. Using the pre-pulled chicken saves me a ton of time in the cooking and cutting departments. I also wanted to spice things up with some corn and recognizing that it isn’t exactly in season at the moment, it’s always fresh and picked at the peak of ripeness in the frozen food aisle! So, if you’re like me and always want to take your food to the next level, add in a bag of frozen Birds Eye sweet corn.
What’s a delicious creamy soup without bread? You’ve got to soak up the last few tablespoons in the bottom of your bowl somehow, right? To cap this beauty off, I popped some Pepperidge Farms Frozen French Rolls in the oven for 10 minutes and dang did I have myself a really good meal that I can be proud to serve my family!
When it’s all said and done, the most important thing to me is that I provide a great meal for my family and that I get a chance to sit with them while we eat it. I have a long way to go to ensure a family meal is done every night, but the value has been instilled in me and it’s my family’s tradition to ensure it doesn’t die. This Chicken and Wild Rice Soup recipe is the perfect meal to enjoy with your family! Get more great ideas at http://easyhomemeals.com/
The Artisan rolls were so good and perfect for dipping!
Topping off with a little bacon always does the trick!
And lastly a nice pretty picture for your to pin!
- 4 peeled and small diced carrots
- 6 small diced celery stalks
- 1 small diced large onion
- 5 strips of diced bacon
- 3 finely minced cloves of garlic
- 1 pound of wild rice blend
- 1 bag of frozen Birdseye corn
- 1 bag of Tyson’s Grilled and Ready® Frozen Pulled Chicken
- 1 gallon of chicken stock
- 3 cups of heavy cream
- worcestershire sauce to taste
- tabasco to taste
- Kosher salt and fresh cracked pepper to taste
- sliced green onions for garnish
- Pepperidge Farms Frozen French Rolls
- In a very large pot on high heat add in the bacon and cook to render the fat. Once the bacon is brown and cooked, remove it from the pan.
- Add the onions, celery, carrots, and garlic to the large pan with bacon fat and caramelize. Once the vegetables are brown, add in the rice and toast for 3 to 4 minutes.
- Next, add in the stock and simmer until the rice is cooked (about 25 minutes).
- Note: The soup will become very thick from the rice cooking, however if it need to be thicker add a small amount of roux or slurry.
- Once the soup is noticeably thick, add the chicken, corn and cream and stir.
- Finish the soup with worcestershire sauce, tabasco sauce, salt and pepper and keep hot.
- Cook the rolls as instructed on the directions.
- Serve the soup with the crispy bacon and sliced green onions on top and alongside the French rolls.