We’re big fans of Chicken Wild Rice soup in the Kostick family. Dad’s been pumping out pots of the stuff for years now; and I have to say, it’s one of my favorite things he makes.
Being that the weather is getting a little cooler — prayerfully, snow will hold off a little longer — I decided that I wanted to tackle the recipe myself. And since my Dad is just a swell guy, he shared his recipe. Thanks for being swell, Dad.
Do people say “swell” anymore? Hmmmmmm…..
Anyways, I think it turned out pretty darn-tootin’ good if I do say so myself. Ask my husband, and our dear friends James and Elizabeth, if you don’t believe me and want a second opinion.
Happy Monday. Go make soup.
Dad’s Chicken Wild Rice Soup
3/4 c. uncooked wild rice, rinsed
3 – 14 oz. cans of low sodium chicken broth
1 c. carrot, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped
2 c. mushrooms, sliced
2 T. butter
1/4 c. flour
1/4 t. salt
1/4 t. pepper
1 c. whipping cream, room temperature
2 c. cooked chicken, diced
Throw the wild rice in a colander and rinse it just a bit. Add a couple tablespoons of olive oil to a big pot and throw in your carrots, celery and onion. Sweat out the vegetables and then add your rinsed wild rice and two cans of the chicken broth. Bring to a boil, then reduce the heat and simmer covered for 35 minutes.
Then add the mushrooms and cook for 5 minutes.
While the mushrooms are cooking, in a separate pan melt the butter, and then stir in the flour, salt and pepper. The mixture is going to look like a paste — it’s called a roux. Add the remaining can of chicken broth and make sure you break up the roux so there aren’t any chunks. Cook and stir the mixture until bubbly, then cook 1 minute more.
Stir in your whipping cream to the roux/broth mixture. Cook for 1 minute more, and then slowly add the cream mixture to the rice/veggie mixture. Stirring constantly. Add your cooked chicken.
Heat through and serve. Enjoy!