Chicken Wild Rice Soup

It was a typical August weekend in Minnesota.  The weather was in the mid-eighties, it was sunny, and humid – like stepping out the door felt like stepping into a sauna- humid.  And the husband was gone.  So what did I decide to do?  I made soup.  Yes, you heard me right and before you ask why I would even think to make soup on such a hot, humid day let me tell you one thing.  My husband HATES soup.  So whenever he is gone, I take advantage of that and make myself a nice big batch of homemade soup. Even in the middle of summer.

I decided to make a Minnesota favorite, chicken wild rice soup.  Speaking of wild rice, my dad is obsessed with wild rice.  You see he’s a duck hunter (a tradition carried on by both his daughters, one more enthusiastically than the other) and ducks like wild rice.  A couple weekends ago when both of us were home, we took a boat cruise around the lake my parents live on.  Dad must have pointed out every bay that had wild rice and commented on how well it was coming up this year and what that would do for the ducks! The other sister was thoroughly sick of anything to do with wild rice by the time we were done.  Back to the soup – almost every restaurant in Minnesota has a version of chicken wild rice soup, some better than others.  This recipe, which I adapted from one given to me by a friend (thanks Jenny!), combines the best of my favorites.  It’s creamy but not too thick, flavorful but not too salty or peppery, and it has a good balance between both the chicken and the wild rice.  And by using store bought broth you can have it ready in just over an hour (if you’ve ever cooked wild rice you know how awesome that is)!

Here’s what you need:

I am using wild rice that a family friend harvested, if you buy the rice in the store I recommend looking for actual wild rice rather than a mix that includes wild rice.  There is a wonderful nutty flavor that you’ll miss if you use a mix.

The first thing you’ll want to do is melt 1 T of the butter over medium-medium high heat and then add in your onion, carrots, and celery.  Let the veggies cook until they start to soften, about 5-7 minutes.  Grate in one clove of garlic (or you can add a clove of finely minced garlic) and cook for another minute.  Finally add the thyme, broth, and wild rice.

Stir together and add salt and pepper to taste.  Bring the mixture to a boil, reduce heat, cover and simmer for about 45 minutes until the rice is tender. Alternatively, if you happen to have leftover cooked wild rice (or you just want to cook the rice separately) you could skip this step and add the precooked wild rice and bring the broth up to a simmer.

During the last few minutes of cooking you will want to prepare the roux in small saucepan.  Start by melting some butter over medium heat.  Then whisk in the flour and let it cook together for about minute.  Finally stir in the half and half and whisk until no lumps remain.  Bring to a bubble and cook this until slightly reduced and the mixture has thickened.

Pour the roux into the soup mixture and stir together.  Add in the shredded chicken.  I used leftover rotisserie chicken from the night before.  Any cooked shredded chicken breast will do – when I don’t have leftover chicken, I like to roast bone-in breast in the oven and then shred it (see Buffalo Chicken Soup for directions).   Cook gently until the chicken is heated through.  Taste again and add more salt and pepper as needed.

Feel free to customize the recipe to your taste.  More or less half and half will make it thicker or more brothy.  Also feel free to add in more chicken broth if yours is too thick.  Sometimes the rice absorbs more liquid than you think it will while cooking.

Since I am the only one who likes soup in my house, I freeze it in 2c plastic containers that are ready to thaw and take to work.  You can also freeze flat in a plastic bag in whatever size is convenient for your family.

I hope you enjoy this Minnesota classic!

Chicken Wild Rice Soup

 

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Prep time

10 mins

Cook time

65 mins

Total time

1 hour 15 mins

 

This hearty MN classic soup is ready in just over an hour and although lightened up with fat-free half and half it is still flavorful and creamy.

Author: Gravel & Dine

Recipe type: Soup

Cuisine: Minnesota

Serves: 5

Ingredients

• 1 c diced carrot (about ¼ inch dice)
• 1 c diced onion (about ¼ inch dice)
• 1 c diced celery (about ¼ inch dice)
• 1 clove garlic (diced or grated directly into pot)
• 4 T butter, divided
• 5-1/2 c chicken broth (3 -14.5 oz cans)
• ⅔ c uncooked wild rice
• 1 tsp dried thyme
• 3 T flour
• 1 c fat-free half and half
• 1-1/2 c cooked shredded chicken (about 1 chicken breast)

Instructions

1. Start by melting the butter in a large pot or dutch oven over medium heat. Add the veggies and sauté until tender about 5-7 minutes. Grate the garlic into the pot and cook for 1 minute.
2. Add the chicken broth, rice and thyme. Taste and add salt and pepper as needed. Bring mixture to a boil, reduce heat, cover and simmer about 45 minutes until rice is tender.
3. During the last few minutes of cooking time prepare the roux. Melt the butter in a small saucepan over medium heat. Whisk in the flour and allow to cook for about a minute. Whisk in the half and half and bring mixture to a simmer. Allow to cook until slightly reduced and thickened.
4. Slowly add the roux to the soup mixture and stir together. Stir in the chicken and adjust seasoning to taste. Cook gently until the chicken is heated through.

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