Creamy Chicken and Wild Rice Soup
A hearty belly warming recipe full of fresh roasted chicken, vegetables and perfectly cooked rice.
Servings: 8
Ingredients
- ½ cup long grain brown rice uncooked
- ½ cup wild rice uncooked
- 2 ½ cups water
- 2 cups diced cooked chicken
- 1-2 tablespoons olive oil
- 1 cup sliced mushrooms
- 2 cups sliced carrots
- 1 ½ cups sliced celery
- 1 ½ cup diced onion
- ½ tablespoon minced garlic
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 2 cups chicken stock
- ¾ teaspoons dried thyme
- ½ - 1 teaspoon pepper to taste
- ½ teaspoon salt
Instructions
- Bring water to a boil in a saucepan with a cover. Add rice (and additional salt and pepper, to taste), cover, and lower temperature to a simmer. Cook for 40 minutes, stirring periodically.
- While the rice is cooking, prepare the vegetables. Add olive oil to a soup kettle and heat over medium heat.
- Once oil is hot, add onions, celery, carrots and garlic. Cook for 8-10 minutes, until they are beginning to soften. Add mushrooms and cook an additional 4-5 minutes.
- Remove vegetables from the kettle. Lower the temperature slightly. Add butter and allow to melt.
- Once melted, add flour, creating a roux. Cook for 2-3 minutes, stirring constantly.
- Slowly add milk, about ⅓ cup at a time, stirring the whole time, allowing the mixture to just begin to boil before you add more. Add the chicken stock in a similar nature. Add thyme, salt, and pepper.
- Stir in the rice from the saucepan, including any remaining liquid. Reincorporate the vegetables and stir in the chicken. Allow to cook an additional 10-20 minutes.