Minnesota Creamy Chicken Wild Rice Soup
In this chicken wild rice soup, the slight bite of the wild rice melds with the creaminess of the broth, for an infinitely satisfying experience. Author: avidlyravenous Recipe Type: American
Prep time:
Cook time:
Yield: ["4","4 Servings"]
Serving size: 4
Calories per serving: 240
Ingredients:
Cook time:
Yield: ["4","4 Servings"]
Serving size: 4
Calories per serving: 240
3/4 cup wild rice dry
3 cups water
1 teaspoon salt
1 tablespoon vegetable oil
1-2 (8-10 ounces) chicken breasts, cut into bite size pieces
2 tablespoons butter
1 onion diced
2 large carrots diced
3 stalks celery diced
3 cloves garlic minced
1 teaspoon salt plus more to taste
1/2 teaspoon black pepper plus more to taste
2 tablespoons all-purpose flour
3 cups chicken stock
1 cup heavy whipping cream
Directions:
Rinse the wild rice in cool water, then add it to a medium size pot with water.
Bring the wild rice to a boil, then add salt and reduce the heat to low.
Cook wild rice at a low simmer, partially covered, for 45 minutes. Try a grain or two to determine whether the rice is still too crunchy. If so, cook for an additional 5-10 minutes. It is best to leave the wild rice with a bit bite because it will cook a little longer in the soup. Drain any extra water from the wild rice.
While the wild rice is cooking, heat oil in a large pot over medium heat. If you plan to use pre-cooked chicken skip the next step.
Add the chicken to the pot in an even layer. If your pot is not large enough to fit all of the chicken with some space between pieces, cook half of it and repeat process with the other half. If your pot is too small the chicken will steam instead of getting lightly browned. Cook the chicken on each side for 1-2 minutes, then remove chicken from the pot and set aside.
Reduce heat to medium low and melt butter in the pot.
Mix in onion, carrots, and celery and cook until softened, 5-7 minutes. Add garlic, salt, and pepper to the pot and cook for an additional minute. Stir flour into the vegetables, making sure to coat everything well. Cook for about 1 minute.
While stirring the vegetables, slowly pour in the chicken stock. Bring the soup to a boil, stir it, then reduce heat to maintain a gentle simmer. Simmer soup for 15 minutes, stirring occasionally.
Add the cream, chicken, and wild rice to the pot. Simmer the soup for 5 more minutes. Taste the soup and adjust the salt and pepper to taste.
Store leftovers in the fridge for 4-5 days or in the freezer for up to 3 months.
Source: avidlyravenous.com
Bring the wild rice to a boil, then add salt and reduce the heat to low.
Cook wild rice at a low simmer, partially covered, for 45 minutes. Try a grain or two to determine whether the rice is still too crunchy. If so, cook for an additional 5-10 minutes. It is best to leave the wild rice with a bit bite because it will cook a little longer in the soup. Drain any extra water from the wild rice.
While the wild rice is cooking, heat oil in a large pot over medium heat. If you plan to use pre-cooked chicken skip the next step.
Add the chicken to the pot in an even layer. If your pot is not large enough to fit all of the chicken with some space between pieces, cook half of it and repeat process with the other half. If your pot is too small the chicken will steam instead of getting lightly browned. Cook the chicken on each side for 1-2 minutes, then remove chicken from the pot and set aside.
Reduce heat to medium low and melt butter in the pot.
Mix in onion, carrots, and celery and cook until softened, 5-7 minutes. Add garlic, salt, and pepper to the pot and cook for an additional minute. Stir flour into the vegetables, making sure to coat everything well. Cook for about 1 minute.
While stirring the vegetables, slowly pour in the chicken stock. Bring the soup to a boil, stir it, then reduce heat to maintain a gentle simmer. Simmer soup for 15 minutes, stirring occasionally.
Add the cream, chicken, and wild rice to the pot. Simmer the soup for 5 more minutes. Taste the soup and adjust the salt and pepper to taste.
Store leftovers in the fridge for 4-5 days or in the freezer for up to 3 months.
Source: avidlyravenous.com