Food Time: Chicken, Corn & Wild Rice Soup

So today was pretty chilly for a Sunday Afternoon in Southern Cali. Like really chilly. The breeze was good but it does pierce the bones, at least mine (I can't stand the cold). Couple of weeks ago I had Panera's Chicken & Wild Rice soup and ever since then I wanted to make my own version of it, so I thought today would be a great day to attempt this great soup. 

So here we go...

Things you need:

• A large quart-pot
• 1 onion (I love yellow onion), finely chopped
• 1-2 tbsp of Olive Oil

Heat the pot with the oil over low-medium heat. Add the onion and cook for about 5 minutes, until you smell the sweet fragrance of the onion (who knew onion could smell so good?)

• 3 garlic cloves, finely chopped
• 2 cups of Chicken/Turkey, or you can even use leftover Rotisserie Chicken
• 1 can of Creamy Corn
• 1 tsp of Rosemary
• A dash of Parsley

Add the garlic to the onion-oil mix, cook for 1 minute, then add the meat and the creamy corn & the herbs and season with salt & freshly black pepper and increase the heat slightly and cook for a few minutes longer. Your mix will be pretty thick

• 4-5 cups of hot chicken stock
• 2 cups of chopped celery
• 2 cups of chopped carrots
• 1 can of Corn kennels, omit the water
• 2 tsp of Paprika
• 3/4 tsp of Cayenne Pepper, optional
• 2 tsp of Garlic Powder
• 1 cup of Wild Rice

Now add all of the above ingredients to your pot, mix it up a bit and let it simmer under low heat for about 40 - 45 minutes. 

My mom was actually impressed with the soup, saying "Whoa, this is better than Souplantation!" Being the Asians we are, we add our own hot sauce, "Sambal Oelek" to our soup and boy it was delicious! Feel free to have a side of Saltine Crackers for the soup!

Memo: if you want this soup to be more watery, add more cups of chicken stock and adjust your flavor. This soup ended up very hearty and had more "chunk" than the soupy water.

Enjoy! And feel free to leave some comments!

moonbeam and bunny kisses,

Rima