This hearty Chicken and Wild Rice Soup chicken has loads of flavor with a nuttiness from the wild rice and the richness of the cream. It’s my favorite soup to serve in the fall because it feels rich and decadent, but it’s easy to make. I like to serve it with toasted bread.
Chicken and Wild Rice Soup
Ingredients
- 2 Tbs butter
- 2 medium onions diced
- 4 medium stalk celery diced
- 4 medium carrots peeled and diced
- 1 whole chicken
- 2 Cloves Garlic Minced
- 1/2 tsp dried sage
- 1/2 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 Tbs salt
- 1 Tbs chicken bouillon
- 4 Tbs Butter
- 4 Tbs cornstarch
- 2 cups milk
- 2 Cups Wild rice blend Uncooked
Instructions
- In a large stock pot, melt 2 Tbs butter over medium heat. Add onions, carrots, and celery. Sauté until tender. Add garlic and cook for about 30 seconds.
- Mix in the thyme, sage, rosemary, oregano, salt, and chicken bouillon. Stir to combine.
- Add the chicken to the pot and cover with water. Simmer for about 1 hour until chicken is done.
- While the chicken is cooking, prepare the rice according to the package.
- When the chicken is done, remove from the pot and cool. When it is cool enough to handle, debone the chicken. Cut the chicken into cubes and return to the pot.
- Add the cooked rice to the pot and stir. Heat until soup comes to a simmer.
- Mix the cornstarch into the milk. Be sure to stir thoroughly to avoid any clumps.
- Melt butter in a heavy bottomed pot. Stir in the milk mixture and cook until the mixture thickens. Stirring constantly.
- Pour the milk mixture into the pot of soup and stir until well combined.
- Serve immediately.
Notes
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Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarmsThis Chicken and Wild Rice Soup is worth the effort and wonderfully satisfying for a cool, fall evening. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Autumn Mix recipe here.