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 or make it freezer friendly but we haven’t tried, yet. Let me know if you convert it and I’ll add the information to the recipe.
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.