Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Today, I had three kids home sick, some leftover chicken in the fridge and a pack of wild rice that needed to be used up.  I was able to whip this up in under an hour.  Biscuits included (although recipe not included).  I’ll post a little biscuit tutorial later this week. 

Makes easily two quarts, probably more.  It’s enough to serve my family of nine with leftovers.

2 Tablespoons olive oil

2 onions, chopped

4 cloves garlic, sliced

2 carrots, sliced

4 stalks celery

48 ounces chicken broth

4 cups water

8 ounces uncooked wild rice

2 cups cubed chicken (light and dark meat works for me)

1 cup heavy whipping cream

1 tablespoon flour 

1 teaspoon salt.  More if needed

2 good pinches nutmeg 

In a large, heavy pan, heat the oil over med-high heat.  Add the chopped onion, garlic, carrots and celery.  Stir constantly for 4-5 minutes, until the onion has slightly wilted.  Add the chicken broth and the water.  Let the mixture warm again.  And add the wild rice when the soup starts bubbling.  Add chicken.

In small bowl, mix heavy whipping cream with 1 tablespoon flour.  Pour mixture into soup ( this will create a creamy soup, that’s slightly thick).  Turn the heat down to medium, and simmer, partially covered for 20 minutes.  Add the salt and nutmeg after the soup has simmered, and just before serving. 

Serves 12




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