Chicken and Wild Rice Soup
A creamy, hearty soup built on a proper roux base, with wild rice's chewy bite giving it more texture than the average chicken soup.
Serves
6
Prep
15 minutes
Cook
50 minutes
Ingredients
- 1 cup wild rice blend, rinsed
- 4 tablespoons unsalted butter
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups (1.4L) chicken broth
- 2 cups cooked, shredded rotisserie chicken
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup (240ml) half-and-half
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Cook the wild rice blend according to package directions (typically simmered in salted water 40–45 minutes until tender); set aside. This can be done a day ahead.
- 2
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 7–8 minutes.
- 3
Add the garlic and cook 1 minute until fragrant.
- 4
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste, coating the vegetables evenly.
- 5
Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming.
- 6
Add the shredded chicken, thyme, and bay leaf. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
- 7
Stir in the cooked wild rice and the half-and-half. Warm through over low heat for 5 minutes — do not boil once the dairy is added, or it may separate.
- 8
Remove the bay leaf. Season generously with salt and pepper to taste.
- 9
Ladle into bowls, garnish with chopped parsley, and serve hot.
Chef's Tip — This soup thickens considerably as it sits — thin leftovers with a splash of broth or milk when reheating.
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