Creamy Chicken and Wild Rice Soup

Though our snow season started late, we have had more than enough to make up for that with our totals. I think our current snow totals are about 35 inches so far and it still keeps snowing. More snowy weather = more soup for dinner. There is nothing better than a hot bowl of soup or stew to help warm us up from the inside out when the weather outside is frightful. This time, my soup was a creamy chicken with wild rice.

We got a Costco rotisserie chicken, which was the base of the soup. This is just a simple soup, with only a few basic ingredients, but it sure was good, and it hit the spot perfectly. I diced some celery, carrots and onions and mixed them together with flour to make a roux. All of this was sauteed together in a combination of butter and olive oil for about 5-7 minutes, or until the vegetables softened a bit.

Next came about 1 1/2-2 cups of wild rice. This all got cooked together for an additional 5-7 minutes.

Meanwhile, as the vegetables were cooking, I was making stock from the carcass. I added the stock, chicken and all the seasonings to the pot, then brought it all up to a full, rapid boil, then reduced it to a simmer and let everything simmer for about 45 minutes, while stirring frequently. This is to make sure the is rice cooked completely.

My last addition to the pot was some heavy whipping cream to finish it off. The soup came out so creamy and was just the right consistency. In a word, Soupilicious or perfectly delicious!

On a cold snowy day, there is nothing better than a hot bowl of soup to help take off the chill. Larry said I was skimping a bit though. Normally my pot runneth over, but his time, I only made about 3/4 of a pot of soup. I guess I am slipping up a bit. 🙂

Creamy Chicken and Wild Rice Soup

3 large carrots, diced

3 celery stalks, diced

1 onion, diced

3/4 cup flour

butter and olive oil for cooking

1 1/2-2 lbs chicken, diced

1 1/2-2 cups wild rice

6-8 cups chicken broth

salt & pepper to taste

dash of red pepper flakes

1 TBSP fresh thyme

1 cup heavy whipping cream

Stay warm, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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