Soup of The Day: Cream of Chicken and Wild Rice Soup
Happiness is...hot soup on a chilly day. This hearty soup will easily become one of your favorites if it is not already. When you are craving chicken soup, this is a great alternative to chicken noodle. It has the flavor of chicken noodle, but the creaminess and wild rice are a nice touch that chicken noodle won’t be able to deliver (no offense chicken noodle).
Once you have a taste, it will be a soup that will be hard to resist!
If you are reading this right now and you are craving something homey, delicious and filling, you are in the right spot and I urge you to continue reading! This cream of chicken and wild rice soup tastes just like your favorite restaurants soup, but better! It is filled with tender chicken, a unique blend of wild rice, savory broth and lots of vegetables that are good for our health. It is oh so delicious and makes for the perfect make ahead meal, plus make in bulk meal to last you for at least a week!
Cream of chicken and wild rice soup makes me think of home. It makes me think of one of my absolute favorite brunch places my family would always go to on the weekends when I would visit my home town. I love this soup not only for the way to makes me feel, but I get a spoonful of vegetables, protein and carbs all in one bite!
I always get ambitious and say that I can make this a meal by having this soup and a salad OR this soup and a sandwich. But, in all honesty this soup is a meal in itself that always leaves me satisfied and I don’t even need the other two! However I will say, what I do always need when eating this is some crackers or bread. Um hi, yes I am carb obsessed over here! No shame.
Ready to make some soup and kick those cozy vibes into gear!? Follow my easy step by step directions below and tag @prettyplatebymichelle or #prettyplatebymichelle before, during or after its made!
Serves 8+, INGREDIENTS:
2 Cups chicken, shredded rotisserie
8 Cups chicken broth, low sodium
2 Celery sticks, thinly sliced
1 Carrot stick, thinly sliced
1/2 Cup yellow onion, finely diced
1 TBSP minced garlic
1 Cup wild rice, uncooked
2 Bay leaves
1 Cup heavy whipping cream
4 TBSP flour, divided
1 TSP salt
1/4 TSP pepper
1 TBSP thyme leaves
2 TBSP olive oil
Shred your rotisserie chicken, slice your carrots and celery and chop your onion. Set all aside in separate bowls.
Pluck the fresh thyme leaves from their stems and place in a bowl. Set aside.
Heat a pot over medium heat. Add 2 TBSP olive oil and add your onions and minced garlic. Sauté for 2-3 minutes or until onions become translucent and fragrant.
Add your celery and carrots and sauté another minute.
Sift in 2 TBSP flour and mix well for another minute scraping the bottom of the pot.
Add your slowly add your chicken broth, then slowly add your heavy cream. Mix well. Add your salt, pepper, thyme leaves and bay leaves. Mix well again. Bring everything to a boil.
Once boiling add your shredded chicken and uncooked wild rice. Turn heat down to low and bring to a simmer.
Cover and simmer for 30 minutes. Half way through whisk in another 1 TBSP sifted flour and then 10 minutes later add another 1 TBSP sifted four. NOTE: the sifting helps break up the flour to be finer and helps avoid any potential clumps. If you do not have a sifter, no problem! Just make sure to whisk the flour in well.
Once done, turn heat off or switch to low and serve immediately with bread or crackers on the side.
PRETTY PLATE KITCHEN ITEMS USED: