I make this creamy chicken and wild rice soup during the Fall and Winter months at least every other week. My entire family (yes even my picky eaters) love it and there is no fight to eat, which is rare in my household. It’s one of those good for the soul type of recipes that makes you feel like you’re eating a good wholesome home cooked meal and all is right in the world. Like when you take the first taste of a warm (right out of the oven) homemade chocolate chip cookie.
The first time I made this chicken and wild rice soup, I did feel like there were a lot of steps, but now that I’ve made it at least 100 times, it takes me 30 minutes tops to prepare it all. So don’t let the process scare you. It’s easier than it sounds and it’s totally worth it, not to mention, it makes a lot and you can either have it for 2-3 days or freeze half and heat up another day.
I’ve been making this for years, so I have this soup recipe engrained in my subconscious. I cannot remember where the recipe came from, but I know it came from Pinterest. Ok, here are all the details on how to make my Creamy Chicken and Wild Rice Soup.
*First, you’ll want to chop all of your veggies…..carrots, onion, celery and add to pot (large stock/soup pot) with 1 tablespoon of butter. Saute 4 min. *Add in garlic, dried thyme, sage. Saute another minute.
*Start adding in chicken stock. I use 3 32oz containers. Next add in your raw chicken breasts (3 breasts) and let everything come to a boil and keep boiling for about 15 min. While waiting for stock to boil and chicken to cook, get another pan and cook wild rice according to package directions. I use 1.5 cups of this wild rice mix.
Once rice is cooked, set aside. *Then pull chicken breasts out of soup pot and start shredding it in a bowl. before adding back in, stir in 1 tbsp better than buillon and stir until dissolved. *Dump shredded chicken and cooked rice to soup pot. Once rice is cooked, set aside. *Then pull chicken breasts out of soup pot and start shredding it in a bowl. before adding back in, stir in 1 tbsp better than bullion and stir until dissolved. *Dump shredded chicken and cooked rice into soup pot.
*Next take the same pot that you cooked rice in and wipe out pot. Then melt 6 tbsp of butter. Add 1/2 cup of flour and cook whisking entire time for 2 min.
Add in 1/2 cup whipping cream and 2 cups of milk to flour butter and keep whisking while mixture heats up. It will start to thicken after about 6 minutes. Once mixture resembles a yogurt like consistency, remove from heat and pour into pot with chicken stock.
Whisk it all together and cook for another 10 minutes covered on low stirring often, remove from heat and let cool a little before serving.
I like to serve with a fresh warmed baguette. Enjoy and let me know if you and your family try it and how you like it.