This wild rice soup recipe is perfect for chilly winter nights. We love this as a complete lunch or as a side dish with barbecue ribs. The recipe makes over 2 quarts of soup so you can easily feed a dozen people as a side dish or about eight people as a main dish. I’d also bet you could adapt this wild rice soup for a slow cooker but we haven’t tried, yet. Let me know if you convert it and I’ll add the information to the recipe.
If you don’t have a pressure cooker, wild rice takes longer to cook than white rice so check your packaging and adjust the preparation times.
Creamy Chicken And Wild Rice Soup
- 3 cups wild rice cooked, approx 1 cup dry
- 2 tablespoons olive oil
- 3 chicken breasts boneless skinless, cubed
- 4 tablespoons butter
- 1 onion chopped
- 1 carrot finely chopped
- 1 stalk celery chopped
- 1/2 cup all-purpose flour
- 6 cups chicken broth up to 8 cups
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Morton Nature’s Seasons Seasoning Blend
- 8 oz evaporated milk canned
- 1/4 cup chives minced, optional
- Cook rice as directed. *
- In a large saucepan, cook chicken until brown in olive oil. Remove from pan and set aside.
- In same saucepan, saute the onion, carrot and celery in butter until tender.
- Stir in flour until blended.
- Gradually add broth.
- Stir in the rice, chicken and spices.
- Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- Stir in milk; cook 3-5 minutes longer.
- Garnish with chives.