I love soup… and soup season is upon us. Naturally, I’m very excited. My new favorite to make is homemade chicken and wild rice soup. It looks like a ton of ingredients, but it’s a lot of spices and things you may already have on hand. I like making it when I already have leftover chicken and/or wild rice. It makes a ton… like 16 cups? Make some today! You won’t be disappointed…
Chicken and Wild Rice Soup
- 2 quarts chicken broth
- 1/2 pound fresh mushrooms, chopped
- 1 cup finely chopped celery
- 1+ cup shredded carrots
- 1/2 cup finely chopped onion
- 1 bouillon cube or 1 tsp chicken base (I use Better than bouillon from Costco)
- 1 tsp dried parsley
- 1/2 tsp curry powder (optional, but I think it makes it yummy)
- 1/4 tsp garlic powder
- 1/4 tsp thyme
- 1/4 tsp ground pepper
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1 can condensed cream of mushroom soup, undiluted
- 1/2 cup dry white wine (or sherry or additional chicken broth)
- 3+ cups cooked wild rice
- 2+ cups cooked chicken, cubed or shredded chunks
- In a large pot or dutch oven, combine the first 11 ingredients. Bring to a boil. Reduce heat, then cover and simmer for 30 minutes.
- In a small saucepan, melt butter. stir in flour until smooth. Gradually whisk in broth mixture, or as much as you can fit in the small saucepan. Stir for ~2 minutes, then add the contents of the saucepan back into the dutch oven… (the easiest way to combine everything without dirtying an extra pot). Bring to a boil; cook and stir for a couple of minutes while the soup thickens.
- Whisk in soup and wine (or broth). Then add rice and chicken and simmer until it’s heated.