On a cold winter day, nothing warms me up like a bowl of soup. When fall hits I’m always excited to be able to start making soup again for my family, like our favorite Italian Sausage Soup. Delicious one pot meals make preparing and clean up a breeze. They also are perfect for feeding a crowd. Living in Minnesota, any soup that includes wild rice is one that will catch my attention, especially a classic chicken and wild rice soup like this one from Allyson Zea.
Chicken Wild Rice Soup Tip:
This original recipe is ideal for leftover chicken or turkey. If you don’t have them on hand, buy a rotisserie chicken to cut down on your preparation time!
How to Make Chicken and Wild Rice Soup:
This chicken and wild rice soup recipe will require a little forethought before dinner because of the longer cooking time, but the results are worth it!
- 2 TBS butter
- 2 TBS olive oil
- 1 small onion, diced
- 2 carrots, chopped
- 6 celery stalks, chopped
- 8 ounces mushrooms, chopped
- 3 garlic cloves, minced
- 4 TBS flour
- 32 ounces low sodium chicken stock (or vegetable stock)
- 1 TBS soy sauce
- 3 bay leaves
- ½ cup wild rice
- 2 cups shredded chicken (a rotisserie chicken works great for this)
- ¼ cup half and half or 2% milk
- 2 TBS thyme, chopped
- ½ tsp salt
- ½ tsp ground black pepper
- In a large soup pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and cook for 7-8 minutes or until onions are soft and translucent. Add the mushrooms and garlic and cook for 6-7 more minutes, until the mushrooms are cooked through.
- Sprinkle the flour on top of the vegetables, stir, and cook for 3-4 minutes, stirring frequently until flour is brown and cooked through.
- Add the chicken stock and soy sauce. Stir well to incorporate flour, then add the bay leaves. Over medium-high heat bring soup to a boil, then turn heat down to medium-low and simmer for 30 minutes.
- Add the wild rice and thyme and simmer for another 35 minutes.
- Add the chicken, milk, salt, pepper and cook on low for 20 more minutes.
- Serve hot in soup bowls with additional thyme if desired. Enjoy!