“Children are a heritage from the Lord, offspring a reward from him. . . ” Psalm 127:3
Chicken & Wild Rice Soup is a soup that is so flavorful and fulfilling, that you will definitely want more than one bowl. That is how good it is!!
Soups always seem to be intimidating to make, but they really are quite easy to prepare. Having all your ingredients ready to go will make the process so much smoother.
What Makes Chicken & Wild Rice Soup Tastes So Good?
I believe what makes this soup taste so good is the white wine. It brings out the flavors of all the other ingredients. What is ironic about this, is I don’t drink anything but water (and sometimes cranberry juice). But I think wine really adds another dimension to foods and really have been successful in using it in my recipes.
This recipe of Chicken & Wild Rice Soup makes a pretty large quantity so it’s perfect for company coming over or wanting leftovers for the week. I always feel that soup the next day is sometimes better because all the ingredients have a chance to ‘marry’ and usually thickens up a little more.
When I was shopping for wild rice for this soup, I had a very hard time finding just wild rice. I literally stood staring at all the rice at the grocery store for 10 minutes looking for what I wanted and never found it. So I took a chance by using a wild rice blend and I was pleasantly surprised how it worked in this soup. If you can find wild rice, definitely use it but the wild rice blend works nicely in this Chicken & Wild Rice Soup.
Wanting soup for the first course or for the main meal? Chicken and Wild Rice Soup is the soup for you.
Mama Fawn’s Tips. . .
- I poached my own chicken for this recipe*, but feel free to use rotisserie chicken.
- Have all the ingredients chopped and measured before you start preparing the soup.
- If you do not like cooking with wine, substitute the wine for chicken broth.
- Cut all the onions, carrots and celery in uniform pieces for even cooking.
- Once you pour the wine in with the vegetable, it makes a paste. Keep stirring it until the wine is reduced or the vegetables could burn.
- You can substitute milk or cream for the half & half.
- Any variety of mushroom will work for this soup. I used button mushrooms.
- Do not lift up the lid while the soup is simmering for 45 minutes. This is what helps the rice to cook all the way through.
- If for some reason the rice is too chewy, simmer for another 10 minutes.
Chicken & Wild Rice Soup
Course: SoupCuisine: AmericanDifficulty: Easy6-8
servings15
minutes1
hour10
minutesIngredients
4 tbsp butter
½ cup celery, diced
½ cup carrots, diced
½ cup onion, diced
½ lb mushrooms, sliced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp salt
1 cup white wine
¼ cup all purpose flour
6 cup chicken broth
3-4 cups cooked chicken, chopped
1 cup wild rice blend, rinsed and drained
1 cup half & half
Directions
- Melt butter in a dutch oven over medium-high heat. Add celery, carrots, onion, and mushrooms and saute for about 5 minutes, stirring occasionally.
- Add the garlic, thyme and salt and cook for an additional minute.
- Add the flour and stir until the vegetables are coated and the flour is cooked through, about 1-2 minutes.
- Pour in the white wine over the vegetables and reduce by half; about another 5 minutes, stirring constantly. It will look like a paste.
- Once the wine has reduced, add the wild rice, cooked chicken and chicken broth, stirring constantly until it comes to a boil.
- Reduce heat to low and simmer for 45 minutes, covered.
- Remove the lid and add the half & half and stir until everything is combined. Simmer for an additional 5 minutes, uncovered.
- Spoon into bowls. Enjoy!
- *How to poach chicken breast- Cut the skinless,chicken breast in two and place in a large saucepan. Cover the chicken with water with at least one inch of water covering the chicken. Add a teaspoon of water. Bring the water to a boil. Once the chicken is to a boil, turn down the water to medium heat and cook for 10-15 minutes. Remove the chicken from the water and let cool before cutting into bite size pieces.
