While at a World Jubilee a couple months ago, I found some organic wild rice and had to buy it. Minnesota is known for its wild rice, yet I hadn’t ever found organic wild rice before. When the temperature plummeted around the country, I knew exactly what would warm up my family: Chicken Wild Rice Soup.
This particular soup is one of my favorites, yet I had never attempted to make it before. The recipe I’m going to share with you has several steps, but trust me, it is not complicated and well worth the time. My husband couldn’t get enough of it and for that reason it has won itself a place on my go-to list of recipes.
Ingredients – ALL organic:
- 1 pound of chicken, cooked and cubed
- 3 cups cooked wild rice
- 1 package of condensed organic cream of mushroom soup
- 64 oz of organic chicken broth
- 3 ribs of celery, chopped in 1/4 pieces
- 2 large carrots, shredded
- 2 cups sliced fresh mushrooms
- 1/2 cup onion, finely chopped
- 1 tsp of bouillon (organic brand)
- garlic powder
- dried parsley
- 1/4 cup organic all-purpose flour
- 1/4 cup butter
- Salt, optional
- Fresh ground black pepper, optional
- Slivered almonds, optional
In a large pot, combine the chicken broth, celery, carrots, mushrooms, onions and bouillon. Add about 1 tsp of garlic powder and dried parsley and bring to a boil, then reduce heat to simmer for about 25 minutes, until veggies are tender but not over cooked and mushy.
Start cooking the wild rice as this usually takes between 20-25 minutes to cook as well. Follow the directions on the bag.
In a third pan, cook the chicken. We used two chicken breasts but whatever you have on hand will work. I seasoned the chicken with some salt, pepper and garlic powder. Once cooked, I cut into half inch cubes.
Now grab another large pot and toss in the butter. Whisk in the flour until it has combined with the butter. It will look smooth and have created somewhat of a paste. Slowly add the broth and continue to whisk the soup and flour mixture together. Once combined, crank the heat up to high just until it begins to boil and then turn the heat down to simmer for 2-3 minutes, until you can see the soup has thickened somewhat. Add in the chicken, cream of mushroom soup and rice, heat through and enjoy!
Top with slivered almonds if you like.
This recipe yields 7 bowls of soup.
What is your favorite cold weather soup?