For me, growing up in Minnesota, chicken wild rice soup was a dish that can be found all over the state. There are two typical versions of the soup, creamy or strictly stock based. For my version of chicken wild rice soup, I take the creamy version that is typically full of cream and replace it with a slightly healthier half & half. The soup comes out very hearty with vegetables, chicken and of course wild rice. This is the perfect recipe to use up leftover chicken, or can even substitute cooked turkey is a great alteration.
In a pot, bring the wild rice and the 2 cups of water to a boil. Reduce to a simmer and cook for 45 minutes or until the rice is fully cooked. Drain excess water and rinse under cold water. Let drain completely and set aside. Should be about 2 cups cooked.
In a pot, melt the butter and add the diced onion, celery and carrots. Sweat over medium heat for 5 minutes or until tender.
Add the flour and thyme leaves and stir until all flour is absorbed. Continue cooking for an additional 5 minutes.
Slowly add the chicken stock and mix until smooth, bring to a boil then reduce heat and simmer for 10 minutes as liquid thickens.
Add the chicken, cooked wild rice, half & half. Season with salt and pepper to taste. Let simmer and cook for additional 10 minutes then serve warm.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!