Chicken and Wild Rice Soup

A creamy chicken soup loaded with vegetables. So warm and filling, perfect for a cold day.

Chicken and Wild Rice Soup

It was a bit chilly today. I’m not going to say cold yet but winter is definitely on it’s way. We even had a light dusting of snow, not that is stayed, but still, it’s coming. I’m so glad that on the menu tonight was this warm hearty soup. I needed it to take the chill off! 

I use a store bought BBQ chicken in this recipe. I really like the flavour that it adds to the soup. I use the juice from the chicken in addition to the chicken stock. Today I experimented by adding half an acorn squash to the soup after it was cooked just to try it out. I really liked it but the kids weren’t so sure. It’s up to you if you want to add the squash.

I usually deal with the BBQ chicken first. Get all the meat off the bones. Discard the skin and bones but save the juice in the bottom of the container. I use half the chicken in the soup and freeze the other half. Chop the chicken and set aside.

In a large pot, add diced onion and minced garlic. Saut̩ with a bit of butter. Add the rest of your diced vegetables, wild rice, and 3 cups of chicken stock. Bring to a boil. Reduce heat and simmer until the rice is cooked, about 30 Р45 minutes. Add the broccoli, cooked squash, and chicken. Stir.

Once the rice and vegetables are cooked, you can make your cream base. In a small saucepan over medium high heat, melt butter. Add 1/4 flour, 1 1/4 cup chicken stock, and pepper and stir continuously. You need to watch it carefully because it will thicken quickly. Once it’s thick, remove from the heat and stir in 1 cup of cream (I use 3% milk). 

Add the cream base to the soup pot and stir well. Serve hot and enjoy. 🙂

Chicken and Wild Rice Soup
A creamy chicken soup loaded with vegetables. So warm and filling, perfect for a cold day.
Write a review
Print
Ingredients
  1. 4 1/4 cups chicken broth
  2. 1 onion, diced
  3. 2 medium carrots, diced
  4. 3 small parsnips, diced
  5. 2 - 3 stalks celery, diced
  6. 3 cloves garlic, minced
  7. 1 cup squash, cooked (if desired)
  8. 1 cup broccoli florets (if desired)
  9. 2 tablespoons butter
  10. 1/4 cup flour
  11. salt and pepper, to taste
  12. 1 cup whipping cream
  13. 2 cup chicken (rotisserie style BBQ chicken)
Instructions
  1. De-skin and de-bone a purchased BBQ chicken. Chop half the chicken for the soup. Set aside.
  2. In a large pot, add diced onion and minced garlic. Sauté with a bit of butter. Add the rest of your diced vegetables, wild rice, and 3 cups of chicken stock. Bring to a boil. Reduce heat and simmer until the rice is cooked, about 30 - 45 minutes. Add the broccoli, cooked squash, and chicken. Stir and turn off heat.
  3. In a small saucepan over medium high heat, melt butter. Add 1/4 flour, 1 1/4 cup chicken stock, and pepper and stir continuously until thickened.
  4. Remove from the heat and stir in 1 cup cream.
  5. Add the cream base to the soup pot and stir well. Serve hot.
Double The Recipe http://doubletherecipe.com/
Wild rice Chicken SoupFinal

Leave a Reply

Your email address will not be published. Required fields are marked *