Description
A comforting and hearty Chicken and Wild Rice Soup featuring tender shredded rotisserie chicken, nutty wild rice, and a creamy broth enriched with butter and heavy cream. This soup is packed with aromatic vegetables and herbs, perfect for a cozy meal that serves eight.
Ingredients
Vegetables and Aromatics
- 4 large carrots, peeled and diced
- 2-3 celery stalks, diced
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
Rice and Flour
- 1 ½ cups wild rice, well rinsed and drained
- ⅓ cup all-purpose flour
Liquids and Fats
- ½ cup unsalted butter
- 8 cups chicken stock (2 quarts)
- 2 cups heavy cream
Protein
- 1 rotisserie chicken, shredded (about 3-4 cups shredded chicken)
Herbs and Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large dutch oven, melt the butter over low heat. Once melted, add the diced carrots, celery, and onion. Season lightly with salt and pepper. Cook the vegetables over medium heat until they begin to soften, about 5 minutes.
- Add Garlic, Rice, and Flour: Stir in the minced garlic, well-rinsed wild rice, and all-purpose flour. Combine thoroughly and cook for 1-2 minutes to lightly toast the rice and cook off the raw flour taste.
- Add Chicken Stock and Herbs: Gradually pour in the chicken stock while stirring constantly to avoid lumps. Add dried thyme and sage. Bring the mixture to a simmer. Then cover and simmer for 40-45 minutes, or until the wild rice is almost fully cooked.
- Add Chicken and Cream: Stir in the shredded rotisserie chicken and the heavy cream. Continue to cook the soup until the chicken is warmed through and the rice is tender, approximately 5-10 minutes.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot for a comforting meal.
Notes
- Use a rotisserie chicken for convenience; you can substitute cooked chicken breast or thighs if preferred.
- Wild rice may take longer to cook than other rice varieties, so ensure it is tender before serving.
- For a thicker soup, allow it to simmer uncovered for a few extra minutes to reduce.
- Leftovers refrigerate well for 3-4 days and freeze up to 3 months.
- You can substitute half-and-half for heavy cream for a lighter version.