I love soups of all kinds, and this winter weather makes me want a bowl of soup even more. Today we are in a “blizzard warning,” so figured some comfort food was in order. There are a lot of variations on Chicken Wild Rice Soup, so I took one a few years ago and made it mine. I believe I picked up the original from my Cooking Light magazine. The ingredient list may seem long, but it really doesn’t take a lot to put this soup together.
Chicken Wild Rice Soup
- 1.5 – 2 cups cooked Wild Rice, cooked according to package instructions & drained – amount depends on thickness desired.
- 1.5 Tbsp. Olive Oil
- 1.5 cups onions, chopped
- 1 cup carrots, chopped, diced, or sliced
- 1 cup celery, sliced
- 1 (8 oz.) package mushrooms, sliced
- 4 cloves garlic, minced
- 4 cups chicken broth, low sodium
- Additional water if needing to thin soup
- 3 Tbsp. dry sherry (optional or sub a dry white wine at 1/2 cup)
- 1 (12 oz) can evaporated milk (I’ve substituted 2% milk with good results)
- 1/3 cup flour
- 1.5 tsp. thyme
- 3/4 tsp tarragon
- 3 cups roasted chicken, cut into small pieces or shredded
- 1/3 cup parsley, minced
- Heat olive oil in soup pot over medium-high heat.
- Sauté the onions, carrots, celery, garlic, mushrooms until tender (6-8 minutes)
- Add the thyme and tarragon. Sprinkle the flour over the vegetables and cook an additional minute, stirring constantly.
- Add the broth, water, sherry, and milk. Bring mixture to a low boil, and cook 2o minutes over medium heat, stirring frequently.
- Add chicken and wild rice. Bring to boil and cook an additional 5-10 minutes.
- Add parsley and cook and additional minute or two.
- Season with salt and pepper as desired.
- Serve and enjoy. This feeds 4 of us with rarely any leftovers (we have more than one bowl).