Chicken Wild Rice Soup

Chicken Wild Rice Soup I www.eatcleanwithkate.com

I’ve been writing about how dog gone beautiful the weather has been here in MN (see this post!). This October has definitely been better than September, and with highs near the  70s, it sure makes it hard to be in the mood for soup. However, in the mood for soup is exactly what I’ve been. I’m just trying to enjoy this weather as much as I can before the dreaded you know what comes (unless you’re from somewhere that doesn’t drop below 30 degrees or get any snow – then you have no idea what I’m talking about…can I say jealous?!). :)

Ok back to the soup. I made a butternut squash soup with apples and jalapeños a few weeks ago, and this delicious Chicken Wild Rice Soup last week. This soup has got to be one of the most comforting soups out there. For someone who used to dislike creamy soup, that sure has changed over the past few years. Not to mention, wild rice is grown in MN – so tonight I’m paying tribute to this hometown gem.

This Chicken Wild Rice soup is creamy yet light, brimming with cracked wild rice, carrots, celery, and rotisserie chicken. Full of flavor and well, just gosh darn delicious.

I hope you enjoy it as much as we did!

chicken wild rice soup

Ingredients:

3/4 cup wild rice, uncooked

breasts of rotisserie chicken, shredded (about two cups)

1 onion, diced

1 cup diced carrots (about 2-3 carrots)

1 cup diced celery (about 2-3 stalks)

6 TBSP butter, divided

3 cloves garlic, minced

1/4 cup flour

4 cups milk (we used half-and-half but you could use more milk or more cream depending on preference)

4 cups chicken broth

1 tsp Italian Seasoning (one that includes thyme, marjoram, sage, and rosemary – otherwise add in separately!)

salt and pepper, to taste

Directions:

Cook rice according to directions (I used our rice cooker).

Meanwhile, melt half of butter in pot. Sauté onions, carrots, and celery over medium heat until soft.

Add in garlic, seasonings, and salt and pepper. Saute until fragrant.

Pour in chicken broth. Simmer on low.

Shred breast meat of rotisserie chicken with fingers. Add to pot.

Taste broth. Adjust seasonings as needed.

In separate pot, melt remaining butter over medium heat. Once melted, slowly add in flour, whisking until butter/flour mixture starts to become golden brown (the roux).

Once you have your roux, slowly pour in milk, whisking as you go. Once all milk is added, turn up to simmer and let thicken for a few minutes. Once mixture has reached desired thickness, add to broth.

Stir to combine. Serve hot and enjoy!

Chicken Wild Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious and creamy Chicken Wild Rice Soup recipe. Brimming with wild rice, rotisserie chicken, carrots, and celery - satisfying and hearty.
Ingredients
  • ¾ cup wild rice, uncooked
  • breasts of rotisserie chicken, shredded (about two cups)
  • 1 onion, diced
  • 1 cup diced carrots (about 2-3 carrots)
  • 1 cup diced celery (about 2-3 stalks)
  • 6 TBSP butter, divided
  • 3 cloves garlic, minced
  • ¼ cup flour
  • 4 cups milk (we used half-and-half)
  • 4 cups chicken broth
  • 1 tsp Italian Seasoning (one that includes thyme, marjoram, sage, and rosemary - otherwise add in separately!)
  • salt and pepper, to taste
Instructions
  1. Cook rice according to directions (I used our rice cooker).
  2. Meanwhile, melt half of butter in pot. Sauté onions, carrots, and celery over medium heat until soft.
  3. Add in garlic, seasonings, and salt and pepper. Saute until fragrant.
  4. Pour in chicken broth. Simmer on low.
  5. Shred breast meat of rotisserie chicken with fingers. Add to pot.
  6. Taste broth. Adjust seasonings as needed.
  7. In separate pot, melt remaining butter over medium heat. Once melted, slowly add in flour, whisking until butter/flour mixture starts to become golden brown (the roux).
  8. Once you have your roux, slowly pour in milk, whisking as you go. Once all milk is added, turn up to simmer and let thicken. Once mixture has reached desired thickness, add to broth.
  9. Stir to combine. Serve hot and enjoy!