Before finding this recipe, the only other chicken and rice soup I had tried came out of a can. The broth was bland, and the rice was mushy. This homemade version is a big improvement! It’s hot, hearty, thick, filling, and perfect for days with cooler weather.
Due to the heartiness of the wild rice, this soup freezes well. Make a double batch and keep it in your freezer for those grey days or days you feel under the weather. It really hits the spot!
Creamy Chicken and Wild Rice Soup
(Original recipe: Food and Wine)
4 TBSP butter
3 celery ribs, diced
2 carrots, diced
1 medium onion, diced
2 garlic cloves, minced
1-1/2 tsp fresh thyme, chopped
1/4 C flour
1 C wild rice (I really like Lundberg Farms)
2 quarts chicken stock
2 cups water
4 C chicken, roasted and chopped
1 C heavy cream
Salt and pepper to taste
In a large saucepan, melt the butter. Sauté the celery, carrots, onion, garlic, thyme, and a generous pinch of salt and pepper over moderate heat, stirring occasionally, until the vegetables just start to soften. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
Add the cooked chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
Stir in the cream and season; salt and pepper to taste. Serve immediately.