Creamy Chicken Rice Soup

by Michelle on October 8, 2010

Vermouth; (pronounced ver-mooth) is a liquor made from wine flavored with aromatic herbs and spices (“aromatized” in the trade) such as cardamom, cinnamon, marjoram and chamomile. Some vermouth is sweetened; unsweetened, or “dry” vermouth tends to be bitter. The person credited with inventing the vermouth recipe, Antonio Benedetto Carpano from Turin, Italy, chose to name his concoction “vermouth” in 1786. It is known as an aromatized liquor, and some people refer to it as a fortified wine – although strictly speaking, a fortified wine usually has alcohol added to it to increase its potency, while vermouth uses the alcohol for the flavor it imparts. Vermouth is probably best known for its role in the popular cocktail, the martini.

I was my Danielle’s blog, Cooking from My Peace of Mind yesterday and she had posted a wonderful recipe for Cream of Chicken Noodle Soup and it was flavored with Vermouth! We enjoy soup for dinner and I’ve made Cream of Chicken Rice Soup many times but I’ve never used Vermouth! Hmmmm….something new and since I was thinking about making Chicken Soup any ways, I decided to give the Vermouth a go!!

And it was delicious! And I’m going to be using Vermouth in far more of my recipes!

Creamy Chicken Rice Soup
Recipe developed by BigBlackDog

6 c Chicken Stock
2 c Chicken Breast, cooked and cubed
1/4 c Dry Vermouth (if you don’t have any Vermouth, you can use White Wine)
1/2 cup heavy cream
1 TBL Olive Oil
4-5 Green Onion, chopped including tops
2 Carrots, peeled and chopped
3 Ribs of Celery, chopped
2-3 Garlic Cloves, minced
2 c White Rice, cooked
1 c Wild Rice. uncooked
1/4 cup all purpose flour
1 c Chicken Broth (or water)
Salt and freshly ground Black Pepper to taste
Handful of Fresh Parsley, minced

Options:
4-5 Basil Leaves, minced
1 large sprig of Tarragon, minced

In a small sauce pan prepare White Rice according to package directions or you can use leftover rice. Set aside.

In a large, heavy bottomed soup pot add 2 TBL Olive Oil and warm over medium heat. Add Garlic, Carrots, Celery and Green Onion and saute for about 5 minutes.

Add 6 cups of Chicken Stock, Wild Rice and cubed Chicken and minced herbs and simmer for at least 20 minutes.

In a small prep bowl mix the flour in 1 c Chicken Stock making sure that flour is thoroughly blended with no lumps. Slowly add the flour/stock mixture to the soup. Simmer until soup thickens. If the soup does not thicken enough, take a little bit of broth out of the pot and mix in another TBL of flour and slowly add to soup. Again simmer until soup reaches desired consistency.

Add the Heavy Cream and Vermouth. Season with Salt and Pepper and add minced Parsley. Serve hot and enjoy!

AllRightsReserved@BigBlackDog

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Comments

  • Pattie and Allie October 8, 2010 at 5:20 am

    Michelle, my aunt used to make a fabulous chicken with vermouth and I’ve always loved to cook with it. I think I may make a pot of this soup to have in the house when I get home from the hospital- YUM!
    xoxo Pattie

  • Kat October 8, 2010 at 10:03 am

    Looks good Michelle.

  • […] This post was mentioned on Twitter by Michelle Safirstein, LINDA T.. LINDA T. said: RT @BigBlackDogs: Perfect soup for a wonderful fall dinner! http://tinyurl.com/27rrk6o […]

  • Tracy October 8, 2010 at 12:28 pm

    I have been on such a soup and grilled cheese kick lately. This soup looks fabulous!

  • Joanne October 8, 2010 at 12:50 pm

    I bought vermouth for a recipe last year and only used a TINY amount of it! This seems like a perfect way to use some more of it up. So hearty and delicious.

  • Jen @ How To: Simplify October 8, 2010 at 4:33 pm

    I love soup, especially on chilly fall days! What a great recipe!

  • Kim October 8, 2010 at 4:42 pm

    I’ve never tried vermouth in anything and didn’t know that it had those spicy flavors. It sounds like it would be wonderful with this creamy chicken soup, which is one of my favorite kinds of soup by the way.

  • Maryanne October 10, 2010 at 2:11 pm

    Michelle,
    Looks delicious. I live on soup all year long, so I will be adding this one to my recipe box!

  • Danielle October 10, 2010 at 9:04 pm

    I’m glad you like the addition of the vermouth. Its just adds that special something to the flavor that you can’t identify, doesn’t it? I’ve never made chicken and rice soup…..this looks and sounds fabulous!!!

  • Amanda October 11, 2010 at 7:38 am

    You know who used vermouth in a lot of recipes? Julia Child. when the movie came out and seemed like everyone was making her recipes I had jumped on the band wagon. I really like cooking with it too and it is inexpensive. I have used it in place of white wine in some pasta recipes too! This soup looks marvelous Michelle :)

  • Cookin' Canuck October 11, 2010 at 10:58 pm

    Vermouth adds a very distinctive flavors to many dishes. I have used it in a lot of sauces for pork, chicken, and salmon. It goes very well with tarragon. This soup looks so creamy and comforting.

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