Chicken and Wild Rice Soup
Oh man, this is one of my favorite fall soups! I make a big batch of it and have leftovers on repeat. It's so flavorful.
Cook Time
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients
2 carrots, chopped
3 celery, chopped
1/4 red onion, diced
2 tbs minced garlic
4 tbs butter, divided
2 tbs paprika
2 tsp thyme
2 tbs oregano
1 tsp ground cumin
1 tsp chili powder
3 cups chicken broth
1 cup water
1 box of wild rice
1/2 rotisserie chicken, pulled off the bone and shredded
2 cups milk, 1 1/2 cup and then 1/2 cup
1/4 cup flour
Recipe
- In a large pot, melt 2 tbs butter on medium high heat and add in the carrots, celery and onion and sauté for a couple minutes.
- Add in 2 tbs minced garlic and continue to sauté until the veggies are slightly softened.
- Add in paprika, thyme, oregano, cumin and chili powder and stir until it’s all combined in the pot.
- Immediately following adding the seasonings, add in 3 cups broth, 1 cup water, rice and chicken. Stir until all of the ingredients are completely mixed. Bring to a boil then put the lid on and reduce heat to medium, stirring occasionally.
- While that’s simmering, in a small skillet, melt the remaining 2 tbs butter with flour and whisk until it browns slightly and then add in the 1/2 cup milk until it creates a roux.
- Lift the lid off the pot, add the roux and the remaining 1 1/2 cups of milk. Stir until it’s all combined and it’ll slowly begin to thicken. Put the lid back on and let it continue to cook until the rice is completely cooked, about 20 minutes. Make sure you stir occasionally and if it begins to get too thick for you, add a little bit of water.
- I like to serve this soup with some cornbread (boxed for the purpose of being easy!) TIP: I add a little bit of honey to boxed cornbread batter to keep it from being too crumbly.