Pinch of Yum is a really great food blog I’ve been following a long time. In addition to their wide range of recipes, Lindsay and Bjork also offer a lot of great advice on topics such as food photography and making an income with your blog.
Yesterday I followed their recipe for Chicken Bacon Wild Rice Soup. Obviously I can’t give you the whole recipe here, but I just wanted to save a few notes for myself (and you, if you’re interested) about what it was like to make this recipe.
One thing: This recipe makes a creamy soup with a lot of liquid. I ended up increasing some of the ingredients because I wanted more of a stew/one-pot meal. I used:
- 1.5 cups uncooked rice instead of 1/2 cup
- an entire 1.25-lb package of chicken
It came out really, really good.
I really liked how easy it was to follow this recipe. As I made it, I realized there were basically three main steps, which could be adapted to make all different kinds of soups: (Yep… definitely still a beginner here!). Anyway:
1. Cook chicken broth, scallions, and rice
2. Make the creamy bechamel-inspired sauce
3. Combine everything at the end. For me, using pre-cooked chicken and bacon makes the recipe a little bit easier to follow, since I don’t have to worry about the meat getting fully cooked in the broth.
It came out great, and I’d definitely make it again. (I think next time I might add some chopped carrots in at step 3).
Anyway, that’s all for now! If you want to know more, be sure to check out the original recipe! Bon Appetit!