Chicken+Wild Rice Soup

chicken-and-wild-rice-soup
A week or two ago I was on a quest for an awesome Chicken+Wild Rice Soup recipe. You may remember me asking about recipes on Facebook. I love that soup and it’s so hard to come by. And to top it off, my favorite place to get it on rare occasions, Kneaders, wasn’t making it anymore. So sad.

So rather than try to find some place that made this most awesome blend of flavors in one great soup, I decided I would search to find my own so I could make it at my own will and savory pleasure.

I didn’t necessarily find one recipe that suited my tastebuds, but rather there were elements in two or three recipes that whispered to me, ‘Put me together and I will make you the most awesome of soups.’

It did not disappoint.

I bring you my version of Chicken+Wild Rice soup…which happens to be pretty darn tasty, if I do say so myself. :)

 

Chicken + Wild Rice Soup

Note: The soup is most awesome in itty bitty bites. Chopped is the way to go, even with the chicken.

3 1/2 c. cooked wild rice (I like Lundberg Wild Blend Rice–in a blue-grey plastic bag)
2 c. cooked chicken (preferably chopped)
2 qts. chicken broth

1 c. carrots (use shredded+chop)
1 c. celery (chopped)
1/2 lb. fresh mushrooms (chopped)
1/2 c. onion (chopped)
2 cloves garlic (minced)
1 t. parsley flakes
1/4 t. thyme
1 t. chicken granules

1/4 c. butter
1/4 c. flour
1 c.-ish half+half (depends on how creamy you want it)
slivered almonds

Directions

  • Cook rice according to directions. Wild rice takes 45 minutes-ish.
  • In a stockpot, sauté the garlic and onions in a little butter for maybe ten minutes.
  • Add chicken broth, carrots, celery, mushroom, parsley, thyme, chicken granules and chicken. Boil for 30 minutes (while rice is cooking).
  • In another pan, make a roux with the butter and flour and add to soup after it’s done boiling. Add half+half. (Using a whisk is preferable for all this.)
  • Add wild rice. Add more if you like more. Let it cook together a little to get the flavors all working together.
  • Serve and top with slivered almonds


Additional note: I used the frozen Tyson Diced Chicken because it’s already cooked. Once you let it thaw a little, you can chop it up into the itty bitties. Much easier than cooking raw chicken. Rotisserie chicken would be good too.

2017-08-19T17:07:34+00:00 December 15th, 2014|recipes|5 Comments

5 Comments

  1. Rhadonda December 15, 2014 at 10:27 am

    Seriously? I just put the lid on my soup pot with chicken and rice soup and then came to my computer to work and stroll the internet. I can’t believe you had the same idea. Great minds right? Actually i came here to attach a photo to ask if you can make something like this or maybe there is something in Silhouette land. Thanks and Merry Christmas. The trees on the table is what i am seeking. http://www.whitehouseblackshutters.com/holiday-ready-dining-room-reveal/

  2. Karen Clinkinbeard December 15, 2014 at 10:27 am

    Thanks for the recipe Kerri, this does look very good. Can’t wait to try it!

  3. marcy e December 15, 2014 at 2:58 pm

    sounds yummy and oh so what I need right now…
    Thanks for sharing Kerri…

  4. Barbara Albrecht December 15, 2014 at 4:39 pm

    Sounds yummy! But…I have to ask…what are chicken granules?

    • Kerri December 15, 2014 at 5:20 pm

      It’s like chicken bouillon, but only in a granule (powder-ish) form. :)

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