Name: Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 Bananas (sliced); 1 Pie crust (parbaked); 1/2 cup Granulated sugar; 1 TBSP Cornstarch; pinch Salt; 2 Egg yolks; 1 cup Milk ((whole milk preferred)); 1/2 tsp Vanilla extract; 1 TBSP Unsalted butter; Whipped cream ((for topping optional)); 2 TBSP Extra-virgin olive oil; 1/2 cup Celery (chopped); 1/4 cup Onion (chopped); 1/2 cup Carrots (chopped); 4 cloves Garlic (minced); 6 oz Chicken breast boneless skinless (diced into bite-sized pieces); 4 cups Chicken broth (or more if needed); 1/3 cup Wild rice; 2 sprigs Fresh thyme; 1 TBSP Fresh sage (chopped); Salt (to taste); Black pepper (to taste); Fresh parsley (garnish); 2 Dinner rolls; 2 tsp Butter (for serving); 24 oz Milk (cold)

Chicken and Wild Rice Soup

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Prep Time: 15

Cook Time: 30

Servings:

Calories: 1391kcal

Ingredients

Banana Cream Pie

1 Bananas sliced
1 Pie crust parbaked
1/2 cup Granulated sugar
1 TBSP Cornstarch
pinch Salt
2 Egg yolks
1 cup Milk (whole milk preferred)
1/2 tsp Vanilla extract
1 TBSP Unsalted butter
Whipped cream (for topping optional)

Soup

2 TBSP Extra-virgin olive oil
1/2 cup Celery chopped
1/4 cup Onion chopped
1/2 cup Carrots chopped
4 cloves Garlic minced
6 oz Chicken breast boneless skinless diced into bite-sized pieces
4 cups Chicken broth or more if needed
1/3 cup Wild rice
2 sprigs Fresh thyme
1 TBSP Fresh sage chopped
Salt to taste
Black pepper to taste
Fresh parsley garnish
2 Dinner rolls
2 tsp Butter for serving

Milk

24 oz Milk cold

US Customary - Metric

Instructions

Preheat the oven to 350℉ (176℃). Cut circles out of the pie crust.
Lightly grease ramekin(s) with nonstick spray. Press a pie crust circle into the ramekin(s). Bake in the oven for 6 - 8 minutes until light golden brown. Set aside to cool.
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add in the egg yolks and whisk until well combined. Gradually whisk in the milk until smooth. Place the saucepan over medium heat, stirring constantly until the mixture thickens and comes to a boil, about 5-7 minutes. Remove from heat and stir in the vanilla extract and unsalted butter until the butter is melted and the mixture is smooth.
Arrange the sliced bananas evenly in the bottom of the baked pie crust.
Pour the custard mixture over the bananas in the pie crust, spreading it evenly.
Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or until set. Once set, optionally top with whipped cream before serving.
Heat the oil in a pot over medium heat. Sauté the celery, onion, carrot, and garlic until the celery starts to soften.
Stir in the diced chicken and brown well.
Stir in the broth, rice, thyme, and sage. Bring to a simmer, stirring occasionally, until the rice is tender, about 20 to 30 minutes. Refer to the instructions on the package for cooking time.
Season with salt and pepper to taste. Remove the thyme sprigs before serving.
Warm the roll and spread with butter.
Portion into bowls and serve with bread, milk, and pie.

Nutrition