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Gravel & Dine

Chicken Wild Rice Soup

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.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 5
Course: Soup
Cuisine: Minnesota
Ingredients Method

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
  • 2/3 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

Method
 

  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.