Creamy Chicken and Wild Rice Soup

(from saymyname’s recipe box)

Serves 6 people

Categories: Chicken, Main Dish, Soup

Ingredients

  • 1 (3 lb) whole chickens, rinsed (or 3 lb. skinless chicken thighs)
  • 2 stalks celery, including leafy green tops, cut into large chunks
  • 1 large onion, halved (unpeeled)
  • 1 large carrot, quartered
  • 8 cups chicken stock
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup wild rice
  • 3 tablespoons unsalted butter
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 onion, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 1/2 cups half-and-half
  • 1/4 cup finely chopped fresh parsley
  • 2 teaspoons fresh squeezed lemon juice buttery croutons

Directions

  1. In a big soup pot, combine chicken, celery chunks, halved onions, quartered carrot, stock, thyme, and bay leaf.

  2. If chicken isn’t immersed, add water or stock to cover; bring to a boil over med-high heat.

  3. Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast reads 170°, about 45 minutes.

  4. Skim the soup if any scum develops on the surface.

  5. Using tongs, transfer chicken to a large bowl and let cool slightly.

  6. Meanwhile, strain the stock and discard all solids; skim the surface of the stock and remove fat, if desired.

  7. Transfer 2 cups of the stock to a saucepan; set the remaining stock aside.

  8. Add wild rice to the stock in saucepan; bring to a boil over med-high heat; decrease to med-low, cover and simmer until rice is tender and liquid is absorbed, about 50 minutes.

  9. While the rice is cooking, remove skin and bones from chicken and discard; shred the meat into bite-size pieces; set aside.

  10. In a large pot, melt butter over medium heat; add diced carrots, diced celery, and chopped onion; saute until softened, about 6 minutes.

  11. Add in flour and saute for 2 minutes; gradually whisk in remaining stock, salt, and pepper; bring to a simmer, stirring often.

  12. Add cream, parsley, reserved chicken, and rice; heat, stirring often, until steaming, about 5 minutes; do not let boil.

  13. Stir in lemon juice; taste and adjust seasoning with salt and pepper, if needed.

  14. Ladle into heated bowls and garnish with croutons.

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