Chicken and Wild Rice Soup is warm and filling, the perfect comfort soup on a cold night.
Over the last 20 years I have probably made 25 or more business trips to Minnesota. Each time I have gone, I have enjoyed a bowl of Chicken and Wild Rice Soup. It is a Minnesota kind of soup. I’m not sure why the people of Minnesota make the best Chicken and Wild Rice Soup, but they do!
Whether I am there in the summer or winter there always seems to be a bowl of Chicken and Wild Rice Soup to enjoy. I decided it was time to make it in Oregon.
When cooking the wild rice I used the same trick I use for cooking brown rice. I put a paper towel underneath the pan lid. It keeps the steam from escaping and makes the rice nice a fluffy. Like brown rice, wild rice takes longer to cook than regular rice. So allow for about 40 minutes of cooking time. It also takes more water. Four cups water to one cup of rice.
I have added slivered almonds to the wild rice and chicken soup because I love the texture that it adds. And I always add a few more to the top as garnish, for good measure.
Chicken and While Rice Soup Recipe
Creamy and full of flavor, chicken and wild rice soup makes a perfect family meal on a cold night.
- 2 skinless boneless chicken breasts, cooked and cubed (seasoned with salt, pepper and oregano before cooking)
- 2 Tbsp. olive oil
- 1/2 finely chopped onion
- 1/2 C chopped celery
- 1/2 C sliced carrots
- 3/4 C all purpose flour
- 8 C chicken broth
- 2 C cooked wild rice cook according to package instructions
- 1/2 tsp garlic salt
- 1 tsp curry powder
- 1/2 tsp mustard powder
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 C slivered almonds
- 2 C half and half
Pour olive in sauce pan and saute onion, celery and carrots for about 5 minutes.
Add in the flour and stir well.
Gradually pour in broth and stir constantly. Bring to a boil, reduce to simmer.
Add the cooked rice, cooked chicken, garlic salt, curry powder, mustard powder, parsley, black pepper and almonds.
Heat through and then pour in half an half.
Let simmer about 1 hour. Do not let it come to a boil.
Garnish top of soup with additional almonds if desired.
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