Chicken Wild Rice Soup serves about 10
This is my version of the creamy Minnesota classic. It is wholesome and filling without making you feel tired after eating a bowl.
- 6 ounces uncooked Wild Rice
- 2 quarts of chicken bone broth or stock (divided)
- 2 pounds raw, boneless, skinless chicken breast cut into 1/2″ pieces
- 1 TBS avocado oil or other high heat oil
- 3 tsp poultry seasoning (divided)
- 3 tsp dried thyme (divided)
- 3 tsp kosher salt (divided)
- freshly ground pepper to taste (divided)
- 2 TBS of butter
- 1 pound carrots, diced (my kids love carrots, ok?)
- 1 large onion, red or yellow, diced
- 5 stalks of celery, diced
- 1 TBS minced garlic
- 8 ounces of Cremini mushrooms, diced or slice (your family’s preference)
- 1/2 cup flour, I only ever use whole wheat
- 1 cup of half and half ( that is equal parts heavy cream and whole milk)
Place wild rice and 1 quart of bone broth into a medium saucepan with a lid. Bring to a boil then drop to a low simmer. (If preparing this soup 1 day ahead of event skip this step!)
Meanwhile cook the chicken. After dicing the chicken toss it in half of the seasonings and salt and pepper. Warm a large dutch oven or pot on medium high heat. Add avocado oil. Wait 1 minute and add chicken. Stir and cook until no pink and registers 165 on a meat thermometer. Remove from dutch oven and set aside.
Melt the butter in the dutch oven once chicken is removed (no need to wash the pan, you have enough dishes the way it is I’m sure.) Add the diced carrots, onion, celery, the minced garlic and the other half of the seasonings, salt pepper. Cook until onion starts to become translucent–about 5-7 minutes. Add the mushrooms and stir.
Add the flour right after and stir to coat. Keep stirring until the flour starts to stick to the bottom of the pan, about 3-4 minutes, then add the other quart of bone broth. Add the wild rice and the remaining bone broth from the saucepan that was on low simmering. Bring the dutch oven to a boil and then drop the heat down to low. Simmer uncovered for about 20 minutes.
Add the chicken back in and turn the heat off. After 5 minutes slowly stir in the half and half until well combined. Adjust the salt as needed. Low sodium broth may require more salt.
Ladle into bowls and sprinkle with parsley. Enjoy!