Homemade Dog Nail Soup
Homemade Dog Nail Soup may sound weird at first, but don't let it the name throw you off. One bite of this creamy chicken and wild rice soup, and it's sure to become one you turn to time and time again. This recipe includes some delightfully complementary ingredients, and the flavor that develops is simply out of this world. From mushrooms and wild rice to chicken and onions, this soup comes together perfectly with some added chicken stock and creamy evaporated milk. But that's not all! To find out exactly how delicious this soup recipe is, you have to try it for yourself! Don't let the "dog nails" fool you, this is a soup recipe your family will beg for.
- 1 (6-ounce) box long-grain and wild rice mix
- 1 tablespoon olive oil
- 1 1/2 cup red onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 2 cloves garlic, chopped
- 1 (8-ounce) package mushrooms, halved
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 2 cups water
- 2 tablespoons dry sherry
- 2 cans chicken broth
- 1 (12-ounce) evaporated milk
- 3 cups boneless, skinless chicken, cubed
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Heat a large stock pot over medium-high heat. Add oil, chopped onion, carrots, celery, garlic, and mushrooms. Saute for 6 minutes or until ingredients begin to tender.
Combine flour, tarragon, and thyme and stir into the onion mixture. Cook until combined, about 1 minute, stirring frequently.
Add dry sherry, water, chicken, and broth. Stir until ingredients are combined.
Add evaporated milk and wild rice
Bring the whole pot to a boil, then reduce heat and simmer for 20 minutes or until the mixture becomes slightly thick and rice is cooked through. Pour into bowls and serve.
See our original test kitchen recipe forDog Nail Soup
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