Chicken & Wild Rice Soup

This post is going to be short and sweet because I am in bed battling the flu. Both my toddler son and I picked up the nasty cold. We are recovering well, though. I truly appreciate all of my family and friends who have reached out. I especially thank my husband, who has taken on the role of “nurse” and has been a rockstar this week. 

Even though I should be taking it easy, I can’t help but get in the kitchen. There’s something both satisfying and healing about cooking a home-cooked meal, especially a healthy one like this Chicken & Wild Rice Soup! Plus, it makes me feel a little productive when sickness slows me down from other to-do’s. 

This soup is earthy, healthy, and soul-warming. 

This recipe is simple and includes a great combo of fresh ingredients and a few short-cuts to lessen the time it takes to make soup traditionally. 

Be sure to Pin this for a cold day! 

Mise En Place 

• Cooked Chicken– This is one of those short cuts that is helpful when you’re low energy or in a hurry. My local grocery sells already pulled rotisserie chicken in the deli. 
• Uncooked Wild Rice
• Chicken Broth– You may opt for vegetable broth if preferred.
• Carrots- Peeled and diced
• Celery- diced
• Onion- Preferably a sweet onion like Vidalia 
• Fresh thyme- may substitute with ground dried thyme
• Ground Coriander – This seed is from the cilantro herb and is full of antioxidants: https://www.healthline.com/nutrition/coriander-benefits#2.-Rich-in-immune-boosting-antioxidants 
• Bay leaf
• Minced Garlic
• Unsalted butter
• Whole Milk- This gives the soup a slight creaminess without making it too heavy. Some recipes call for heavy cream and/or flour. I prefer using whole milk. 
• Salt and Pepper 
• Fresh Parsley– for garnish (optional)

Here’s the recipe to my homemade Chicken & Wild Rice Soup…

Chicken & Wild Rice Soup

Chicken & Wild Rice Soup is hearty and satisfying soup that is perfect for a cold day! This simple recipe includes fresh vegetables and herbs. To cut down on cooking time, already cooked and pulled rotisserie chicken is used. Enjoy!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American

Servings 6

Ingredients

  

• 4 Tablespoons Unsalted butter
• 2 Carrots peeled and diced
• 2 Celery stalks diced
• 1 Small Onion diced
• 1-2 cloves garlic
• 1 Cup Wild Rice Blend uncooked
• 1 pound cooked chicken diced or shredded
• 1/2 teaspoon Ground Coriander Seed
• 1 teaspoon Thyme fresh, lightly chopped
• 1 Bay Leaf
• 8 Cups chicken broth
• salt and pepper (to taste)

Instructions

 

• In a dutch oven or large pot, melt butter over medium heat. Saute onions, celery, and carrots until softened for about 5-6 minutes. Stir frequently to prevent browning. Season lightly with salt and pepper.
• Stir in garlic, bay leaf, coriander, and thyme. Continue to cook 1-2 minutes until garlic is fragrant.
• Stir in uncooked wild rice and cooked chicken. Cook an additional 1-2 minutes, stirring frequently.
• Add broth to the mixture. When soup begins to boil, lower heat and allow to simmer uncovered for at least 20 minutes or until the rice is soft.
• When rice is cooked through, remove bay leaf from soup. Stir the milk into the soup and allow to simmer an additional 2-3 minutes. If desired, add additional salt and pepper to taste.
• Serve soup warm with crackers or bread. Garnish with fresh parsley.

Notes

* Wild rice cook times may vary depending on the brand and/or rice blend.

* Whole cow's milk was used for this recipe. You may sub for 2% or low fat if desired. For a creamier texture, you can use heavy cream but it may take longer for the soup to warm through at the end. 

*Soup keeps well for 2-3 days in the fridge. Be sure to use an air tight container. 

Keyword chicken, soup