Rainy and Snowy = Hearty Soup!
Whenever it is a cold winter day in Wisconsin, soup is the most comforting answer. It is even better when the soup is a warm and hearty meal in one pot. The story of this chicken wild rice soup gets even better on the second and third day, so I suggest you make a big pot. One day of chopping and simmering away will lead to easy leftover meals for your busy week.
Wild Rice Is For The Loons!
When I was growing up, it seemed like almost every recipe contained wild rice. It was the main ingredient in casseroles, salads, and side dishes. Whenever I think of wild rice, I think of loons! Maybe this is because the package of wild rice that we always purchased had a loon on the front of it. Loons make me think of the lake, and being lucky enough to see one while you are on your morning walk. They conjure up a warm and inviting feel of being at home or at the cottage with your family and friends. And what better way to celebrate all of those cool and rainy or snowy evenings than with a big pot of soup?
A Little Of This, And A Little Of That….
Wild rice equates a hearty meal feeling. The rice is cooked until it pops, adding a chewy goodness to your recipe. Most restaurants have their own version of chicken wild rice soup. This recipe follows the path of so many in my kitchen. The core of the recipe begins the journey of “What can we add to make this more interesting?” The addition of the carrots, corn, and mushrooms add a delicious full flavor to the soup. Fresh seasonings bring a pop of flavor to the thick and creamy soup. The crunchy toasted almonds are always a crowd favorite! All that is left to prepare is some crunchy garlic bread and a salad and you are ready to go!Print
Hearty Chicken and Wild Rice Soup
A rich and creamy chicken and wild rice soup chock full of corn, carrots, and mushrooms….a perfect hearty full meal soup for a chilly day. You will be heating some up for a midnight snack!
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 6-8 servings 1x
- Category: soup
- Method: stove top
2 cups of uncooked wild rice boiled in 6 cups of water until cooked
3–4 TB olive oil
4 chopped shallots
7 stalks of chopped celery
7 chopped carrots
5 medium cloves of garlic minced
2 roasted chicken breasts chopped – alternatively you may use a rotisserie chicken
2 cartons of chicken stock
1 cup white wine
2 cups whipping cream
1 tsp salt
2 tsp white pepper
10 sprigs of fresh thyme stripped
1 sprig of fresh rosemary chopped
2 stems of Italian parsley chopped
1 13 oz. bag of frozen corn
2 cups of chopped mushrooms – white button or cremini
1 cup of tasted slivered almonds
Lightly brown slivered almonds in a dry saute pan. Set aside for garnish
Boil 6 cups of water in a large pot
Add 2 cups of uncooked wild rice
Cover and simmer for 45 minutes
In a separate big soup pot, combine the olive oil, shallots, celery, and carrots over medium low heat
Cook for 5- 7 minutes until tender
Add garlic and cook for another 1-2 minutes being careful to continue to stir so the garlic does not burn
Add the chicken stock, white wine, cooked wild rice, chicken, thyme, rosemary, Italian parsley, salt and pepper
Raise the heat to medium high heat and bring soup to a boil – stirring occasionally
Lower the heat and simmer for 30 minutes
Pour in whipping cream and continue to simmer
10 minutes before serving, add the chopped mushrooms
Salt and pepper to taste
Top with toasted almonds
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