Creamy Chicken and Wild Rice Soup
This soup is a monthly winter staple at our house. When we lived in Minnesota we were introduced to this native dish. It is great with a fresh crusty bread. When I was searching for a recipe to make this most had a base of cream of something soup. This recipe is completely from scratch however. This provides you with a superior flavor and texture.My favorite Minnesota rice is this one from the Red Lake Nation. When we lived in Minnesota it was readily available at the grocery stores, but since we moved I either order it or wait until we go back to pick some up.I have always made this with plain Minnesota harvested wild rice. I’ve never tried the quick cooking or something like Uncle Ben’s. I imagine this wouldn’t change the consistency much, it would just shorten the cooking time substantially. Just remember to make the rice before you start the soup. It takes so long to cook you won’t have enough time. I typically make extra chicken in the crop pot when we have tacos and then freeze some of the shredded chicken. This helps when cooking this meal because then you just need to defrost and add the chicken.
Creamy Chicken and Minnesota Wild Rice Soup½ Cup Wild Rice (Prepared)2 Tablespoons ButterChopped OnionChopped CarrotChopped Celery4 Tablespoons Flour32oz Chicken Broth1 Cup Cream2 Large Cooked Chicken Breasted Shredded or ChunkedThyme, Pepper and Salt to taste
Prepare your Wild Rice (½ Cup Rice, 2 Cups of water, boiled for 50-55min and then drained and rinsed)
Melt butter in a large Dutch oven.
Add the veggies and cook until the carrots are tender and the onion is translucent.
Add the flour and whisk until combined.
Add the broth, cream and seasonings.Bring to a boil
Add the rice and seasonings, heat thoroughly and serve.
