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Creamy Chicken Wild Rice Soup

A comforting soup using Wild Rice from our lakes in Minnesota
Print Recipe
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked Wild Rice
  • 2-3 cups cooked chicken
  • 5 medium carrots (peeled and chopped)
  • 3 stalks celery (chopped)
  • 1 whole onion (chopped)
  • 4 cloves of garlic (minced)
  • 6 tbsp butter
  • 1/3 cup flour
  • 6-8 cups chicken broth
  • 2 cups heavy cream
  • 1 tbsp fresh parsley or 2 teaspoons of dried parsley
  • salt and pepper to taste

Equipment

  • 1 soup pot

Method
 

  1. Rinse and cook the Wild Rice. 2 cups of wild rice and 6 cups of water; bring to a boil, put a lid on top, turn heat down to low, and simmer for 25 minutes; set aside
  2. peel and chop up your carrots, celery, onions, and garlic
  3. Melt the butter in the soup pot and sauté the vegetables for 5-10 minutes. Add some salt and pepper to taste. Sprinkle the flour over the vegetables and cook for another 2 minutes
  4. Slowly stir in the chicken broth and bring to a boil. Simmer on med-low for 10-15 minutes until your vegetables are tender. Add in the chicken, rice, and fresh parsley (or dried parsley), heat thoroughly.
  5. Add in the heavy cream and heat an additional 10 minutes. Salt and pepper to your liking and enjoy!

Notes

My Family and I enjoy this with buttered crackers, cheddar biscuits, or a loaf of fresh bread!