Growing up in Minnesota, wild rice soup has always been a staple. From going to the Macy’s Holidazzle Parade at Christmas-time and having a bowl of the soup with popovers at the Oak Grill downtown, to buying it premade at our nearby Lunds & Byerlys, I love this stuff. Soup doesn’t always fill me up enough, but Wild Rice Soup is the exception. I love its creaminess with the added texture of the wild rice.
Once you have cooked chicken and cooked wild rice, throwing this soup together is surprisingly quick and easy. Feel free to sub milk for the half-and-half, but I think the extra fat is worth it 🙂
Wild Rice Soup is creamy, comforting, and filling. A perfect way to use up leftover chicken. Recipe at KathleensCravings.com
- 6 tablespoons unsalted butter
- 1 cup minced onion (I used a food processor to finely mince)
- 1/2 cup flour
- 8 cups chicken broth
- 1 cup minced carrots (from 3 large carrots, minced in food processor)
- 1 cup minced white mushrooms (minced in food processor)
- 4 cups cooked wild rice (From one cup of dry wild rice. )
- 1 lb diced, cooked chicken. (Your choice of white or dark meat)
- 6 tablespoons slivered almonds. (Roughly chopped.)
- 1 1/2 cups half and half
- Melt the butter in a large pot. Add the onion and cook until soft. Whisk in the flour then slowly add the broth, whisking as you go. Season with salt and pepper. Continue to stir and bring the mixture to a boil. Allow to boil for one minute while stirring.
- Add in the cooked rice, cooked chicken, carrots, mushrooms, and almonds. Bring to a simmer and cook for 5 minutes. Stir in the half-and-half and sherry, season again with salt and pepper. Slowly simmer for 5 more minutes.
- Serve with chopped parsley and enjoy 🙂
Your preference of dark or white meat chicken will do. This is a great chance to use a shredded rotisserie chicken to cut down on prep. Cubed ham would also be amazing in this!
- Category: Main Dish
- Cuisine: American