Creamy Chicken and Wild Rice Soup

Are you getting a little tired of the pumpkin recipes? I do love pumpkin, but there are other things to eat in the fall. For example, if you recall, I received a package of goodies from my homeland, AKA Minnesota. In it were two pounds of wild rice. Wild Rice is a very fall-like food. It’s harvested in the fall, after all. I think a lovely Wild Rice soup makes a great break from all the pumpkin. And yes, I do know I posted a Pumpkin Soup recipe recently. But thanks for the reminder.

Before we get to the recipe, let’s talk about one tiny thing. You know how some people say they don’t photograph very well? If this soup were a person, that’s what it would say. Try as I might, the wild rice kept sinking to the bottom of the bowl where it was basically invisible. Ugh.

Please trust me. This was a very good soup. The picture isn’t great, but I swear the soup is!

Creamy Chicken and Wild Rice Soup
1 leek chopped
3-4 celery stalks, chopped
1 cup chopped carrots
2 cloves of garlic, crushed
olive oil
4 chicken thighs, chopped and cooked
1 quart chicken broth
2 tbsp butter
1/3 cup flour
1/2 cup or more milk or cream
1 1/2 cups wild rice, cooked

1. Saute the leeks, carrots, celery and garlic in olive oil over medium heat in a stock pot until they soften a little.
2. Add the chicken and cook until it’s done.
3. Add the butter and stir until melted.
4. Sprinkle the veggies and chicken with flour and stir until it gets pasty.
5. Add the chicken broth and stir. The broth will be a little cloudy.
6. Add the wild rice and milk and heat through.

We had this with some nice crusty bread. It was delightful. The butter gave it a great creamy flavor without being heavy at all.

I love leeks and often use them instead of onions. If you don’t, you can use onions. You can also leave out the chicken and use veggie broth and have a nice vegan wild rice soup instead.


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