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Chicken and Wild Rice Soup

Chicken and Wild Rice Soup: The name simply invokes all the warm and fuzzy feelings of comfort food. Give this recipe a try!
Prep Time20 minutes
Cook Time1 hour
Course: Soup
Cuisine: American
Keyword: chicken, chicken and wild rice soup, chicken soup, soup, soups and stews, wild rice
Servings: 8 people

Ingredients

  • 1 cup brown rice uncooked
  • 1/2 cup wild rice uncooked
  • 7 1/2 cups low sodium chicken stock divided
  • 2 cups diced celery 4-5 stalks
  • 2 cups diced carrots 2 large
  • 1 1/4 cup diced onion 2 medium
  • 1 tablespoon minced garlic
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon sage
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 cups cooked cubed chicken

Instructions

  • Bring 3 1/2 cups of the chicken stock to a boil. Add long grain brown rice and wild rice. Cover, lower to a simmer, and cook for 40 minutes, stirring periodically to check that you still have water. You want your rice to just be tender.
  • Meanwhile, heat olive oil in a large soup kettle over medium heat. Once ho, add celery, carrots, onions, garlic, salt, pepper, and sage. Cook over medium-high heat for 10 minutes, until tender.
  • Lower the heat to medium and stir in flour and butter. Continue to stir vegetables, butter, and flour for 1-2 minutes. SLOWLY stir in the milk, 1/2 cup at a time.
  • Stir in cooked rice and chicken. Then slowly stir in the remaining chicken stock.
  • Allow to simmer for 20-30 minutes. Serve.