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!
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.