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Tuesday, October 30, 2018

Creamy chicken with wild rice soup



Do you remember the story I shared yesterday about the cute little bakery stand in the mall where I worked that had the best Creamy Chicken and Wild Rice soup I had ever tasted? This is that soup and it reminds me of being young and in love. When I first discovered the bakery stand in the mall, my husband was still my boyfriend and we would sneak away for a mini date in the food court. This soup (and a raspberry roll, of course) were always my lunch choice. This Creamy Chicken with Wild Rice recipe is so close to the soup I loved so many years ago, it is almost like being back in that old food court holding hands and sneaking kisses from the cutest boy during my lunch break.

Years later, I make it for our family. Everyone loves this soup. We have taken it to family dinners, and church functions and never bring anything home but an empty dish. It is the perfect fall soup, so hearty and filling. I especially love this recipe after Thanksgiving when I can substitute the chicken with leftover turkey. YUM!

Creamy Chicken with Wild Rice soup is the best soup known to man.

You will need:
1/2 cup butter
1/2 cup flour
1 cup minced onion
1/2 cup diced celery
1 tablespoon minced garlic
1 teaspoon rubbed sage
1 teaspoon rosemary 
2 teaspoon thyme
2 bay leaves
2 teaspoons salt
1/2 teaspoon pepper
1 1/4 cup cubed chicken breast (or turkey)
1 cup half and half
6 cups chicken stock
1 1/2 cup water
2 cups wild rice


saute those veggies!

In a large pot, saute the onions, and garlic in butter until onions become transparent. This takes about five minutes over medium heat. Once the onions are tender, add celery, Thyme, Sage, Rosemary,  bay leaves, and 1/2 cup flour. Stir quickly. Next, add chicken stock, water, wild rice, and chicken. Stir until smooth. Add salt and pepper. Bring to a boil over high heat, then reduce to medium-low, simmering for about 35 minutes or until rice is tender. Add half and half, stirring to combine. Remove from heat and serve with a thick slice of crusty bread.

(You can add a can of Cream of Celery if you like your soup even thicker. Just whisk it in right before adding the half and half.)

This soup will thicken as it cools. It makes wonderful leftover. Sometimes we double the recipe just so we have plenty left in the fridge for the next few days. My husband likes to scoop Creamy Chicken with Wild Rice Soup into an insulated thermos for lunch.


I think you should make this Creamy Chicken with Wild Rice Soup TODAY! You will love it! 

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