Chicken Wild Rice Soup

Happy Soup Sunday. Look Mom, Dad, I posted on a Sunday. A few months ago, Jes and I stocked our freezers with some of our favorite soups. I actually think this soup may be our absolute favorite. My mom started making this soup oh I don't know about 15 years back or so... Getting older really messes with your timeline :) It was a hit and we have never looked back! Have I ever showed you guys how gorgeous my mom is!

Here she is early morning this Christmas, talking to little man about the ornaments and bulbs!

So without further ado, the soup. You can use turkey, chicken, pheasant, grouse, or I don't know, whatever poultry you have on hand. Leftovers work really well for this soup too! Jes and I didn't have any leftover turkey or chicken so we boiled 2 large chicken breasts and diced it up. You will need 2 Cups.

Click on the recipe below to go to all recipes for the printable version

Servings: 6

 Yield: About 8 Cups of soup

• Ingredients: 
• 1 Onion, chopped

• 2 Celery Ribs, chopped

• 2 Carrots, diced

• 1/2 C Butter

• 1/2 C Flour

• 4 Cups Chicken Broth

• 2 Cups cooked Wild Rice
• 2 Cups half and half

• 2 Cups diced, cooked chicken

• Salt and Pepper to taste

Directions

1. In a large dutch over (or soup pot), sauté onion, celery, and carrots in butter until the onion is transparent. Reduce heat to low. Add flour and cook until bubbly. Gradually add the chicken broth, stirring constantly. Bring to a boil; boil for 1 minute. Reduce the heat and add the wild rice, cream, chicken, and salt and pepper. Simmer for 20 minutes

Chop those veggies fine, and then throw that stick of butter in the pan to heat it up

You could let it melt all the way, but I was getting impatient!

Oh my gosh, veggies in butter. I could just about eat it now. You may have noticed that a carrot, celery, and onions are the base of just about all my soups. Yep, they are amazing, and should be the base of many of your soups too!

Let them cook down about 10 minutes

Yumm! Now reduce the heat to low.

Okay, this is how we make our soup thick and delicious, Add 1/2 Cup of flour

Stir and cook until it starts to bubble. Not a great photo, but you will see it better at home when you are making it. Then add the Chicken Stock slowly, stirring constantly, this will help keep the flour butter roux from clumping!

You need to bring this mixture to a boil and boil for about 1 minute.

Okay, now it is time for the half and half, the chicken, and the wild rice.

Salt and Pepper to taste, to me this means liberally

Stir it up, and let it simmer for 20 minutes.

This soup is one of our family favorites. it is delicious and actually easy to make if you have the wild rice on hand. We cook up a big pot at a time and freeze it, 2 cups, in a ziplock bag. 

Because this was for our freezers, we put it into 4 Cup ziplock screw on locking lid containers and went ahead and froze it. Make sure you have a bit of extra room at the top so the soup can expand while it freezes. It makes enough for 2 containers.

Okay, you made it to the bottom of the post, confession time, I add 1 extra tsp of chicken bouillon to my soup! It just pushes it over the edge in terms of flavor, but the sodium can be reduced by not doing it! The soup is so good as is, but I love my salt!

Enjoy :)

Andrea