With things starting to get colder, figured I’d put out my recipe for chicken and & wild rice soup. It is really tasty, and sticks to your ribs (always have preferred thick soups and stews). I started playing with this years ago, trying to do something similar to Bread Co’s Chicken and Wild Rice soup, since that is not one they make everyday, and ended up liking my soup better.
If you have a mortar and pestle, make use of it. I usually find it really helps bring out more flavor.
It can make a decent amount of soup, but it also scales up fairly well. I sometimes will double up on things, so we have some to stick in the deep freeze. Plus some ingredients if you go heavy on isn’t bad. I often do a bit more chicken than this calls for. This isn’t rocket surgery, so don’t need to be super precise. No need to feel like this is Lazy Town.
4 tablespoons butter (half stick)
4 cups Chicken Broth (32 ounces, or 1 carton)
3 cups milk
4 medium carrots, peeled and chopped (~2 cups)
4 celery stalks, sliced (~2 cups)
2 large onion, chopped (~2 cups)
2 cups shredded cooked chicken
1 cup cooked seasoned long-grain and wild rice
4 tablespoons all-purpose flour
1/2 teaspoon dried thyme leaves, crushed
Heat the butter in a saucepan or stock pot over medium-high heat. Dump in your carrots, onion, celery and thyme, cooking for about 10 minutes or until the vegetables are tender, stirring occasionally.
Mix in the flour. Turn up the heat to high. Pour the broth and milk in, and bring them to a boil. Cook and stir for 5 minutes.
Lower the heat to medium. Stir in your cooked rice and chicken. For 5 minutes or so, stir occasionally. Season to taste. I usually like adding pepper and some salt, but you do you.