The first time I tasted chicken and wild rice soup was at a Panera Bread restaurant. It quickly became my favorite soup. So, my husband found a recipe and started making it for us at home. It tasted even better the restaurants. Years later it is still one of our family’s all-time favorite soups. Now I will teach you how to make chicken and wild rice soup.
If you are worried about calories this is still a great chicken and rice or chicken and noodle soup. Just omit the roux portion of this recipe.
Tools:
Large Pot or Dutch Oven
Medium Saucepan
Ingredients:
- 5 Chicken Thighs
- 1 1/2 Sticks of Butter, divided
- 3 Celery Stalks, chopped
- 5 medium sized Carrots peeled and sliced
- 1 yellow Onion, chopped
- 64 ounces of Chicken Broth
- 3 Cloves of Garlic
- 2 cups of cooked wild rice
- 3 Cups of Heavy Whipping Cream
- 1/2 Cup of Flour
- Salt, season to taste
- Pepper, season to taste
Directions for Chicken and Wild Rice Soup:
In a large pot melt one stick of butter over medium heat and add the chicken thighs.
Brown both sides of the chicken thighs.
Then add the celery, garlic, onions and carrots. Sauté until almost tender. Add the 64 ounces of chicken broth and cook on medium heat for 15 minutes.
Remove the chicken and place on a cutting board. Shred chicken with 2 forks.
Then return chicken to pot. Meanwhile cook the rice according to the package directions.
Making the Roux:
In a small skillet start melting butter over medium low heat. Then add flour and whisk to combine. Very quickly add heavy whipping cream and keep stirring over medium to low heat until it thickens.
Add the roux and the rice to the soup mixture and stir to combine.
Serve in a bowl with a side of fresh baked bread and butter.
When adding rice to soup do you cook it first?
You can add rice already cooked, or uncooked rice to soup, but it does affect the recipe. Uncooked rice soaks up the liquid, so you will need more broth or water, and it may extend the soups cooking time. If you cook it with the soup it will soak up the flavor of the broth, making it tastier.
Do you have to soak wild rice before cooking?
While rinsing the rice before cooking is always a good idea, soaking it is not required. but soaking rice will speed up the cooking time.
Chicken And Wild Rice Soup
Hot and creamy chicken and wild rice soup. The perfect dinner on a cold day.
Ingredients
- 5 Chicken Thighs
- 1 1/2 Sticks of Butter, divided
- 3 Celery Stalks, chopped
- 5 medium sized Carrots peeled and sliced
- 1 yellow Onion, chopped
- 64 ounces of Chicken Broth
- 3 Cloves of Garlic
- 2 cups of cooked wild rice
- 3 Cups of Heavy Whipping Cream
- 1/2 Cup of Flour
- Salt season to taste
- pepper season to taste
Instructions
- In a large pot melt one stick of butter over medium heat and add the chicken thighs.
- Brown both sides of the chicken thighs.
- Then add the celery, garlic, onions and carrots. Sauté until almost tender. Add the 64 ounces of chicken broth and cook on medium heat for 15 minutes.
- Remove the chicken and place on a cutting board. Shred chicken with 2 forks. Then return chicken to pot.
- Meanwhile cook the rice according to the package directions.
- In a small skillet start melting butter over medium low heat. Then add flour and whisk to combine.
- Very quickly add heavy whipping cream and keep stirring over medium to low heat until it thickens.
- Add the roux and the rice to the soup mixture and stir to combine. Serve in bowl with fresh baked bread and butter.
Notes
To make this soup healthier and less fattening, omit the roux.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 735Total Fat: 62gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 255mgSodium: 1331mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 26g
Nutrition information is not always accurate.
Let me know in the comments if you made this recipe and what you thought of it. Here is a recipe for some delicious sourdough blueberry chocolate cinnamon rolls.
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