This was a last minute kind-of impromptu meal! The weather here has been crazy…one day its 70 and less than 24 hours later the high is in the 40’s. It’s really been freaking my body out! Hot-cold, hot-cold, hot-cold! Make up your mind! I mean I don’t want to complain, because quite honestly I’m not a big fan of cold weather, but I just want it to stay one way or another… preferably towards the 70 degree end if at all possible!
Anyways, My original dinner plan for the evening was to make a chicken casserole that I had made awhile back, but all I really wanted was a hearty soup… I spent some serious quality time in class (oops!) searching for recipes, I finally the perfect recipe.
I’m not going to lie, I was a little nervous making this one.I mean at first it seemed fine, start by cooking the chicken and cutting it in to small pieces, chop and sauté the vegetables you’d like to add, so far so good…and then came the serious part. Make the roux. What the heck’s a roux you ask? I had no idea either (that shows you how new I am to this whole cooking thing!) Well, i did the research and it’s used to thicken sauces and soups… here’s an article from allrecipes.com that explains how to make a roux. You’ll be happy to know that I rouxed (not sure if this is really word, but now it is!) away and the soup turned out delicious! Now whether or not I rouxed properly is an entirely different issue 🙂
Here’s the recipe, enjoy!
- 2 cups cooked, shredded chicken
- 1 cup cooked brown rice (or white!)
- 1/2 cup diced carrot
- 1/4 cup diced celery
- 1/2 cup diced onion
- 1/2 cup sliced mushrooms
- 4 tablespoons minced garlic
- 1-1/2 tbsp extra virgin olive oil
- 3 tbsp white whole wheat flour
- 4-5 cups chicken broth/stock
- 1/2 cup light sour cream