Chicken & Wild Rice Soup

wild rice soup

I’ve been working on a new soup recipe for a few weeks now, as I had to get the recipe perfect before posting it to you all!  Chicken & Wild Rice Soup has always been a favorite on mine that I typically order at tea rooms and bakeries and I thought it was time I developed my own classic recipe this winter.

I have to admit, I cheat a little on the recipe with the help of boxed wild rice (I like the Roasted Chicken flavored kind), but it does make the recipe easy to whip up for your family for a great weeknight meal.

Be sure to choose good-quality chicken for this recipe from your local farmers market or health food store, plus I add homemade chicken stock or chicken bone broth for an added health benefit for my family.  It isn’t hard to make your own stock, I save all bones from chickens that I have roasted and cook them a second time with carrots, onions, celery and garlic, plus I will add in some chicken feet for added gelatin.  You can also buy chicken from local farmers that includes all the giblets that help make a delicious and healthy stock.

Chicken & Wild Rice Soup
6 
cups homemade chicken broth
2 
cooked chicken breasts, diced
4-5 cooked chicken thighs, diced
1
 package long grain and wild rice blend
½ teaspoon ground black pepper
½ tsp salt
½ cup all-purpose flour
12 T. butter
1 
cup carrot, diced
1 
cup celery, diced
1 
cup onion, diced
4 cloves garlic, minced
3 
cups half and half
Seasoning packet with rice
Chopped fresh parsley

Combine the pepper and flour in a small bowl, set aside. In a large stock pot or Dutch Oven combine broth and chicken over medium heat. Bring to a rolling boil, then stir in the rice. Cover and cook to instructions on the rice box.

In a medium pan melt butter then add veggies and sauté for 5 minutes. Add the seasoning packet of the rice and continue to cook until the veggies are soft, about 6 minutes. Next add the flour gradually to the veggies and continue to stir to form a roux. Sauté the roux mixture for 4 minutes to cook out the raw flour. Add a little half and half, a little at a time, until smooth. Cook until thickened completely, 5 minutes.

Slowly add the cream mixture into the broth and rice. Cook over medium heat until heated through and rice is done, 15-20 minutes. Sprinkle with fresh parsley.

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