If I could jump into this soup, float on a carrot and munch on a piece of hearty rice, I would. It is that good. A wonderfully creamy base with tender chicken, yummy veggies and earthy wild rice pull this soup into another stratosphere. Out. of. this. world.
On a snowy, wintry day it does everything a soup should do. It warms, comforts, and makes you want to snuggle by a fire. With a bowl and a spoon.
Notes: You can find wild rice at Trader Joe’s. I usually pick up a rotisserie chicken, but feel free to bake or poach a few chicken breasts.
Wild Rice and Chicken Soup
- 1 cup wild rice
- 4 cups water
- 1/4 cup olive oil
- 1 onion, diced
- 4 medium carrots, peeled diced
- 4 stalks celery, diced
- 3/4 cup all-purpose flour
- 8 cups chicken stock or broth
- kosher or sea salt and freshly ground pepper
- 2 cups shredded rotisserie chicken
- 3/4 cup half and half
- 1/2 cup chopped Italian (flat-leaf) parsley
Cook wild rice in the 4 cups of water for 40 minutes or until light and fluffy. Drain and set aside.
In a large dutch oven add olive oil, onion, carrots and celery. Cook until softened, about 3-5 minutes. Add flour and cook for another 2-3 minutes. Pour in chicken stock or brother and bring to a boil. Add cooked chicken, salt and pepper to taste. Reduce heat and simmer for about 10 minutes.
Add cooked wild rice and half and half. Bring soup back up to a boil and allow it to heat through. Turn off heat and stir in chopped parsley. Ladle into large bowls and enjoy!