Chicken and Wild Rice Soup
Creamy chicken and wild rice soup made with a butter-and-flour roux, chicken, vegetables, and evaporated milk.
Servings: 6 servings
Ingredients
Ingredients
- 2 cupscooked wild rice*
- 2 Tablespoonsolive oil
- 2 ribscelery diced
- 2 carrots diced
- 1 yellow onion chopped
- 1 clovegarlic minced
- 5 tablespoonsunsalted butter
- 1/3 cupall-purpose flour
- 6 cupslow-sodium chicken broth
- 2 teaspoonschicken bouillon paste better than bouillon base
- 1/4 teaspoondried thyme
- 1/4 teaspoondried sage
- 1/4 teaspoondried rosemary
- 1 teaspoonkosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 1/2 poundsboneless skinless chicken breasts or thighs
- 12 oz canevaporated milk or use 6 oz heavy cream and 6 oz milk
Instructions
Instructions
- Heat a large pot over medium heat and add 2 Tablespoons olive oil. When the oil is hot, add 2 ribs celery (diced), 2 carrots (diced), and 1 yellow onion (chopped). Sauté, stirring occasionally, for 3 minutes.
- Add 1 clove garlic (minced) and cook, stirring, for 30 seconds until fragrant.
- Add 5 tablespoons unsalted butter and let it melt. Sprinkle in 1/3 cup all-purpose flour and whisk constantly for 1 minute to form a roux.
- Gradually pour in 6 cups slow-sodium chicken broth while whisking to prevent lumps, scraping the bottom of the pot to loosen any browned bits. Stir in 2 teaspoons chicken bouillon paste, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage, 1/4 teaspoon dried rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Add 1 1/2 pounds boneless skinless chicken breasts (or thighs) to the pot. Bring the mixture to a boil, then cover, reduce heat to maintain a gentle simmer, and cook for 10 minutes, or until the chicken is cooked through.
- Transfer the chicken to a cutting board and let rest for 5 minutes, then chop or shred into small pieces.
- Return the chopped or shredded chicken to the pot. Stir in a 12 oz can evaporated milk (or 6 oz heavy cream + 6 oz milk) and 2 cups cooked wild rice. Warm gently over low heat for 2–3 minutes until heated through (do not boil).
- Taste and adjust seasonings as needed (add more bouillon paste, salt, or pepper to taste). Serve.
Equipment
- Large Pot
- Whisk
- Cutting Board
Notes
Notes
Yield
: Makes about 9 cups soup. Serving size is about 1 ½ cups.
Wild Rice:
I like the Harvest Wild Rice Blend from Costco and Lundberg Wild Rice, cooked in chicken broth. Or you can cook one box of Rice-a-Roni Wild Rice. Any type of leftover cooked rice would also work great.
Slow Cooker Instructions:
Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.
Vegetarian Wild Rice Soup:
Omit chicken and use vegetable broth in place of chicken broth.
Yield
: Makes about 9 cups soup. Serving size is about 1 ½ cups.
Wild Rice:
I like the Harvest Wild Rice Blend from Costco and Lundberg Wild Rice, cooked in chicken broth. Or you can cook one box of Rice-a-Roni Wild Rice. Any type of leftover cooked rice would also work great.
Slow Cooker Instructions:
Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.
Vegetarian Wild Rice Soup:
Omit chicken and use vegetable broth in place of chicken broth.