Minnesota Cream of Chicken & Wild Rice Soup
photo by tomsawyer
- Ready In:
- 1hr 30mins
- 3 1⁄2 cups chicken broth
- 1 cup sliced carrot
- 1⁄2 cup sliced celery
- 1⁄3 cup wild rice
- 1⁄3 cup sliced onion
- 1⁄2 teaspoon dried thyme
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup half-and-half cream
- 1 1⁄2 cups cut-up cooked chicken
- Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
- Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
- Melt butter, stir in the flour, then the half-half.
- Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.
Questions & Replies
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Caveat, I'm not usually a fan of creamy soups but this one helped change my mind! I made it for football tailgate and it was a hit. I tripled the recipe and modified as follows: Added 4 cloves chopped garlic to the veg mixture, added an extra cup of cooked rice (just looked like it needed it), used half the amount of 1/2 and 1/2 and the rest evaporated milk, and a TON of salt and pepper. This soup is on the bland side (I think inherently, as most creamy soups are) so for my palate, I added cayenne, black pepper, salt, garlic powder, sage, and onion powder. Delicious with hearty bread and butter.
Looking for recipes to use up the mondo package of wild rice I bought on impulse at Costco. This was delicious, and I'm glad I made it. I followed the recipe for the most part, except for adding about a half a cup more broth, and I didn't measure the veggies... Just chopped until I was worried it might be healthy. I diced up two chicken breasts and just threw them in the pot when I started the rice so it was nice and tender when done. My husband isn't a big fan of soups, but he ate this with some cayenne sauce. I think the only change I'd make is to add some garlic, and maybe garnish with some bacon crumbles, to get rid of that pesky healthy veg feeling.
This soup really hit the spot! Best soup I've ever made. I tweaked the recipe just a tad to suit our tastes. I added two cloves of garlic, minced, doubled the thyme, used a full four cups of homemade stock, and added 1/2 teaspoon Himalayan salt (my stock didn't have any salt) after the wild rice had thoroughly cooked. I took another reviewer's advice and used broth from the soup, instead of half and half, to thicken the butter/flour mixture, and then added the half and half after reducing the heat. In my experience, getting a soup to thicken requires bringing it to a boil, and I didn't want to do that with dairy. Next time, I'll do one better, and reserve that extra 1/2 cup of broth I added initially for this purpose. Anyway, I LOVED this absolutely DELICIOUS soup! It reheated wonderfully, and as I said before, really hit the spot. Served with homemade biscuits... YUMMY! Thank you so much for sharing! I will be making this often!