A hearty chicken soup that will warm your belly on a cold day. Rich and creamy, loaded with nutty wild rice, tender chunks of chicken and veggies – the PERFECT meal for a cold day, or any day for that matter!
Well, I have to admit, wild rice is not an ingredient I use very often. In fact, I have to tell you that I had this package of wild rice sitting in my pantry for quite a while. I received this little container of wild rice in a gift basket some time ago. For some reason, I just never got around to using it. Well, to make a long (boring) story short, I finally got around to using it. You guys, I am really kicking myself for waiting this long! Wild Rice is absolutely delicious! It has been so long since I have cooked or eaten wild rice I had forgotten just how good it is.
Creamy Chicken and Wild Rice Soup
Recipe Source: A Vintage Kitchen
- 3 Tbsp. butter
- 1 cup onion (diced)
- 2/3 cup celery (diced)
- 2 cups carrot ( sliced)
- 3 cloves garlic (minced)
- 1 cup uncooked wild rice (rinsed in cold water and drained well)
- 3 Tbsp. flour
- 6 cups chicken broth/stock ( plus more if needed)
- 2 bay leaves
- 1 teaspoon Italian seasoning
- 2 teaspoons chicken bouillon paste (I use Better than Bouillon)
- 2 cups rotisserie chicken (skin and bones removed and diced/shredded)
- 1 cup heavy cream or half and half
- sea salt and pepper (to taste)
- Heat the butter in a large stockpot over medium heat. Sauté the onion, celery, and carrot until the onion is translucent, about 5 minutes.
- Add the garlic and wild rice to the pan and cook about 2 minutes longer.
- Stir in flour and cook for a couple of minutes, while stirring. Slowly whisk in the chicken broth. Add the bay leaves, Italian seasoning, and chicken bouillon.
- Bring to a boil, cover and reduce heat to low and simmer 45 to 60 minutes, or until the wild rice is cooked.
- Stir in the chicken and cream, simmer for 5 to 10 minutes. Add extra chicken broth if the soup is too thick. Remove bay leaves. Taste and adjust seasoning to taste. Serve hot. Yields: 6 servings