The Most Amazing Chicken and Wild Rice Soup

The Most Amazing Chicken and Wild Rice Soup

Fall is here! Are you excited for the cooler weather and changing colors?

We had a nice cool front blow through here last night, and today is what I think of when I imagine a perfect fall day. Cool, crisp, breezy, yellow leaves blowing about……..lovely.

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With fall weather, do you begin to crave soups and stews, with a side of home baked bread?

I do, too. It’s comforting. Warm and cozy. And this time of year always reminds me of sitting in my mom’s kitchen, doing schoolwork at the table while she baked and cooked. I loved days like that.

So today, I’m sharing one of my all time favorite soup recipes.

It’s the best Chicken and Wild Rice Soup I’ve ever had!

It’s not a super quick one, but if you’re willing to put in a tad more time preparing, it’s easy and your family will love it!

You’ll be a hit at dinner! I promise!

Don’t be overwhelmed by the ingredient list. It’s a super easy soup, and a lot of the ingredients can be chopped or cooked before if you need to save time.

Chicken and Wild Rice Soup

(serves 8)
Difficulty: Easy Peasy

Ingredients:

  • 1 cup cooked wild rice

  • 1/2 cup butter

  • 1 whole medium onion, chopped

  • 2 stalks celery, chopped

  • 2 whole carrots, sliced 1/4” thick

  • 2 cloves garlic, minced

  • 1/2 cup flour

  • 6 cups chicken broth *

  • 1 cup half and half

  • 1 cup heavy cream

  • 2 T Bragg’s liquid amino acids

  • 1/2 t salt

  • 1/4 t black pepper

  • 1 whole bay leaf

  • 1 t chopped fresh thyme or 1/2 t dried thyme

  • 1/4 cup chopped fresh parsley or 2 t dried parsley

  • 4 cups cooked and shredded chicken

Prepare your wild rice according to the package instructions.
The rest of the recipe can be made in one pot.
Melt the butter over medium heat.
Add the onion, celery, carrots, and garlic. Stir well and saute until the onion is transparent and softened.
Blend in flour (stir constantly), cooking until it bubbles a bit. Gradually add the broth, stirring constantly.
Once the flour is mixed in well (no lumps) with the broth, turn up the heat just a tad and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, heavy cream, liquid aminos, salt, pepper, bay leaf, thyme, parsley, and chicken.
Simmer for 20 minutes, stirring occasionally.
*If you want a thinner soup, just add more chicken broth at the end, when you have all of your ingredients mixed in.

Best served with homemade whole wheat bread!

See, that wasn’t so hard!

And this recipe is a good way to use up any extra chicken you have left from cooking a whole chicken and chicken broth!

You can also, easily cut the recipe in half, or freeze the leftovers!

I hope you are having a great start to your fall season! Enjoy the cooler weather and the changing scenery!

Happy Sharing,
Tabitha Findley


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