MORE SOUP

Tonight as we prepare dinner, I am also making chicken wild rice soup.The vegetable soup from yesterday disappeared at lunch today. The little girls love meat and KF especially loves vegetables. It's been years since I've made soup from this Uncle Ben's mix, but I remember the seasoning packet is great, and the quality of the WalMart Great Value mixed veggies is outstanding.

CHICKEN WILD RICE SOUP

1/2 cup Celery, chopped
1/2 cup Sweet onion, chopped
1 T. Butter
1 box Uncle Ben's Long Grain and Wild Rice, Original Recipe
1 qt. Chicken stock
12 oz. Mixed vegetables (frozen steamables)
3 Chicken breast halves, diced

1. Cook Uncle Ben's according to package directions, except shorten cooking time to 15 minutes.
2. Meanwhile, sauté onions and celery in 1 T. butter until translucent.
3. Add chicken stock to Uncle Ben's mixture.
4. Stir in sautéed onion and celery and frozen mixed vegetables; bring to a simmer.
5. Add lemon zest and juice.
6. Add chicken breast halves, turning to coat with sauce, and continue simmering until chicken is cooked through. Don't overcook.
7. Season with salt and pepper.

Our real meal tonight is Chicken with Tarragon Cream, and we have it with rice and steamed broccoli. The sauce is incredible. We talk about next time cutting the chicken breast halves into strips or chunks, adding broccoli flowerettes, and making this more of a casserole to serve over the rice.

CHICKEN WITH TARRAGON CREAM
[Bon Appetite, May 1988]

1 T Butter
1 T Olive oil
4 Chicken breast halves, boneless
1 cup Chicken broth
1/4 cup Shallots or red onion, diced
1 tsp. Dried tarragon, crushed with fingers
1/2 cup Whipping cream
1 tsp. Lemon juice
1/2 tsp. Lemon zest [grated peel]
Salt
Freshly ground pepper
Rice, cooked and served as side dish.

1. Melt butter with oil in heavy skillet over medium heat.
2. Saute chicken until lightly browned, about 1 minute per side.
3. Stir in broth, onions, and tarragon.
4. Cover and simmer until chicken is opaque, about 10 minutes.
5. Remove chicken to serving platter and keep warm.
6. Boil pan juices until reduced to 1/2 cup, about 7 minutes.
7. Add cream and simmer until reduced to sauce consistency;
stir constantly--this takes awhile, about 15 minutes.
8. You may want to add juices that have drained onto chicken platter.
9. Stir in lemon juice and zest.
10. Season to taste with salt and pepper.
11. Arrange chicken on platter with rice or noodles.
12. Pour sauce over chicken.
13. May garnish with lemon slices and/or parsley.