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Chicken & Wild Rice Soup

Updated: Dec 22, 2023

This Midwest bowl of soup is full of earthy flavors and will warm your bones on a chilly winter day. You can make this soup your own by adding your favorite vegetables.



I have never made this soup so I did a lot of research to find the perfect bowl of Chicken & Wild Rice Soup. There are so many excellent recipes out there and I didn't want to mess this one up. I substituted chicken breasts for chicken thighs and added in mushrooms... in the end, my family LOVED it!

I present to you, my spin on Chicken & Wildrice Soup

CHICKEN & WILDRICE SOUP


~INGREDIENTS~


  • 1 Cup of Wild Rice, Cooked per the package instructions

  • 1 Cup Yellow Onion, Diced

  • 1 Cup Carrot, Quartered

  • 1 Cup Celery, Diced

  • 1 Cup of White Button Mushrooms, thinly sliced

  • 7 Tblsp Butter

  • 3 Cloves Garlic, Minced

  • 4 Cups Chicken Stock

  • 1/4 tsp Dried Thyme

  • 1/4 tsp Marjoram

  • 1/4 tsp Rosemary

  • 1/4 tsp Creole Seasoning

  • Salt & Pepper to taste

  • 1 lb. Boneless, Skinless Chicken Thighs (you can use Chicken Breasts instead)

  • 1/2 Cup All Purpose Flour

  • 1/5 Cup Milk

  • 1/2 Cup Half & Half or Heavy Cream



~LET'S COOK~


  1. Using a Dutch oven or large soup pot, heat on medium-high heat and melt 1 Tbsp of butter. Add in the onions, celery, and carrots. Cook until tender. 4 Minutes

  2. Add in the garlic and stir until fragrant. 30 seconds

  3. Next, stir in the spices then add in the chicken stock, and chicken pieces (I chopped the chicken thighs into halves). Bring to a boil. 5-7 Minutes.

  4. Reduce the heat to medium, cover the pot, and simmer for 15-20 minutes. Halfway through, add in the mushrooms.

  5. While the soup simmers, begin to make your rue. In a separate pot melt 6 Tbps of butter. Whisk in the flour slowly until it begins to brown. Slowly add in the milk and half & half while continuing to whisk. The rue should be loosely thick. Remove from heat.

  6. Once the soup has simmered and the chicken is cooked thoroughly, remove the chicken and set aside.

  7. Add the rue mixture to the soup pot and stir. Remove from heat.

  8. Shred or cube the chicken.

  9. Add the chicken and cooked wild rice to the pot and stir.

  10. Serve immediately or simmer on low heat.

Optional garnishments: freshly cut parsley or grated parmesan cheese.


If you make this, let me know! I hope you enjoy this soup as much as my family and I did.

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