We just got back from Frozen Summer Fun LIVE! at Disney’s Hollywood Studios (MGM) and it was great! Orlando is anything but frozen in the dead of summer so we went from hot to cold to hot to cold a lot over the weekend. As a result of this, Michael got sick almost immediately upon returning home. I think his sickness was caused by an abrupt separation from Walt Disney World but whatever…
Everyone knows that chicken soup is not only good for soothing a sore throat, but it’s also good for curing all kinds of ailments. With that in mind, I decided to pull out the soup pot a bit early this year and make a big batch of soup to put him on the road to recovery. Normally I would have saved this post for a little later in the fall but needs must when the devil drives.
Also – just the mention of Elsa’s name elicits screams and cheers from a large gathering of people. Anna gets polite applause but Elsa gets Michael-Jackson-in-the-80’s screams. Well played Disney. Well played indeed.
- 2 tsp Olive Oil
- 1 Onion, Diced
- ½ tsp Salt
- ½ tsp Black Pepper
- 2 Cloves Garlic, Minced
- 4 – 5 Ribs Celery, Chopped (about 1 ½ cups)
- 4 – 5 Carrots, Peeled and Chopped (about 1 ½ cups)
- 1 Stick Butter
- ½ Cup All Purpose Flour
- 1 lb Cooked Chicken Meat, Shredded (1 whole roasted chicken or 4 breasts)
- 6 Cups Chicken Stock, divided
- ½ Cup Half and Half (optional)
- 4.5 oz Package of Wild Rice with Seasoning
- Heat the oil in a large pot over medium-high heat.
- Add the onions, salt and pepper and cook until they begin to soften, about 2 - 3 minutes. Add the garlic, celery, and carrots and continue to cook for another 5 minutes, stirring frequently.
- Add the butter and cook until it melts completely. Once the butter has melted, pour in the flour and mix well. Cook for about 3 – 4 minutes to cook off the raw flour taste.
- Add the chicken, 6 cups of stock, and half and half to the pot and bring just to the boil. Reduce to a simmer and cook for about 15 – 20 minutes, stirring frequently, until the carrots start to soften.
- Add the Wild Rice with seasoning and cook for another 20 – 25 minutes until the rice has softened.
- Add salt and pepper to taste if needed.
If your soup is too thick when you’re ready to dig in, add some more stock. Similarly, add stock or water when reheating to get to your desired consistency.
Soups like this freeze beautifully in a zip-top bag. To reheat, simply put the frozen soup in a pot and slowly cook until it gets hot. Make sure you stir and flip the ice block frequently so that it doesn’t stick to the pot.
The classic combination of chopped onions, celery and carrots is called a mirepoix and is the jumping-off point for many soups and stews.