Creamy Chicken and Wild Rice Soup
A hearty soup that warms the bones on a cold day. With a rich, creamy texture and flavour, the soup is full of vegetables, tender chicken with a bit of crunch from the wild rice. This soup is a meal in itself.
- 2 tbsp butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 cloves garlic minced
- 1 cup green beans cut into pieces
- 1/4 cup flour
- 5 cups chicken broth
- 3/4 cup wild rice
- 1/4 cup half and half cream
- 3/4 cup milk
- 1 rotisserie chicken shredded and diced
Melt butter in a large pot on medium heat. Add the onions and carrots and cook until the onions are softened, about 4-5 minutes. Add the garlic and beans and cook for another 2-3 minutes. Mix in the flour, and let it cook for 1 minute with the vegetables.
Whisk in the chicken broth until all the clumps from the flour are gone. Add the wild rice. At this point, turn down the heat to medium low and put a lid on the pot and bring the soup to a simmer. Let the soup simmer for 25 minutes to cook the rice, stirring occasionally.
After 25 minutes, take the soup off the heat. Slowly mix in the cream and milk, Add the chicken. Season to taste with salt.
If you want a heavier, creamier soup, substitute the cream and milk with 1 cup of 18% table cream.
This soup is even better once it has sat overnight. The flavours have time to marry and develop when sitting, and it is wonderful re-heated the next day.