Chicken Wild Rice Soup
Who can resist a comforting bowl of chicken wild rice soup? Just the smell of the onions cooking in butter, the chicken broth coming to a simmer, and the earthy toast of the wild rice seems to signal a cozy night at home. It’s full of tender chicken, chewy rice, and chunky vegetables, and it’s simply spiced — just a little thyme, garlic, salt, and pepper. There’s a cup of cream stirred through it too: if that sounds like a lot, it’s just a small portion of the broth, so it adds flavor, but doesn’t make the soup heavy.
The soup’s mildness is part of its easy charm. It could be president of the picky eaters club, but it’s got a savory depth of flavor adults can appreciate — and grow to crave. Plus, it’s super quick and easy to make. It’s definitely something we’d throw together for the family on a weeknight. And it’s a favorite for Sunday supper with friends, the perfect light meal before a night of games or bad television.
Our tip: If mild is not your thing, sprinkle a little hot sauce over this soup. It tastes wonderful swirled through the light, creamy broth.
4 Tbsp unsalted butter
3 celery ribs, cut into ½-inch pieces
2 carrots, cut into ½-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 ½ tsp finely chopped Gelson’s organic thyme
Kosher salt, to taste
Black pepper, to taste
¼ cup all-purpose flour
1 cup wild rice
2 qt chicken stock or low-sodium broth
2 cups water
4 cups bite-size pieces of roasted chicken or turkey
1 cup heavy cream
In a large saucepan, melt the butter over medium-low heat.
Add the celery, carrots, onion, garlic, thyme, and a generous pinch of each salt and pepper. Cook, stirring occasionally, until the vegetables just start to soften, about 7 to 8 minutes.
Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 2 minutes.
Add the wild rice and gradually stir in the stock and water. Bring to a boil, and then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 1 hour.
Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve. Note: The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving.
Recipe adapted from: Food&Wine