Creamy Chicken and Wild Rice Soup
This deliciously creamy chicken and wild rice soup is a soul warming bowl of flavor, made with fresh veggies, delicious broth, and the perfect blend of herbs.
Equipment
- Dutch oven or large stock pot
Ingredients
- 4 Tbsp butter
- 1 small onion chopped (1 to 1 1/2 Cups)
- 3-4 celery stalks chopped
- 2-3 large carrots peeled and chopped
- 3 cloves of garlic minced
- 1/4 Cup All Purpose Flour
- 1 tsp of marjoram
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp salt add more or less to taste
- 1 tsp pepper
- 8 cups chicken broth
- 2 Cups wild rice
- 8 cups whole milk
- 2-3 cups of cooked chicken chopped ( I use a whole rotisserie)
Instructions
- Prep the fresh vegetables for your soup by chopping them into small pieces and mincing the garlic. Melt the butter in a pan over medium heat and add the diced onion, and chopped celery, and carrots to the butter and sauté until the vegetables are tender.4 Tbsp butter, 1 small onion, 3-4 celery stalks, 2-3 large carrots
- Add in the minced garlic and sauté until fragrant, about 30 seconds. Then, quickly sprinkle the flour over the vegetables and stir to coat. Turn down the heat to medium low and continue to cook for two to three minutes, stirring continually. Then add in the salt, pepper and herbs.3 cloves of garlic, 1/4 Cup All Purpose Flour, 1 tsp of marjoram, 1 tsp thyme, 1 tsp oregano, 1 tsp salt, 1 tsp pepper
- Pour all of the chicken broth slowly into the roux, stirring as you pour to avoid any lumps of flour forming.8 cups chicken broth
- Turn the heat up to medium high so that the broth comes to a simmer. Then add in the wild rice and turn the heat back down to medium low to continue cooking the rice.2 Cups wild rice
- Once the rice is tender, add in the chopped chicken and stir in the milk. Turn the heat to low and let the soup simmer for 5 more minutes. Then, remove the soup from heat and adjust the salt and pepper to your liking before serving!2-3 cups of cooked chicken, 8 cups whole milk