Chicken and Wild Rice Soup – Great Winter Warmer
Everyone needs a soup or two on hand that doesn’t come in a blue or red and white can off of a supermarket shelf. Having some soup to reheat at any time on hand is great for moms, dads, and kids and is even better because you can assemble the ingredients as healthy as you want from the very beginning! This simple recipe is great for anytime of the year as it tastes “light” enough to handle the spring and summer and yet “comforting” enough to handle the brisk falls and winters in the NW in particular.
This is a great recipe that fits that Sunday afternoon when you are cooking for the week. Needing only 1 1/2 cups of shredded chicken, it is a perfect way to take some of that shredded chicken from your homemade stock.
Chicken and Wild Rice Soup
- 32 ounces chicken broth or homemade chicken stock
- 2 cups of water
- 3/4 cup wild rise, rinsed
- 1/2 cup green onion
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/8 tsp of cracked pepper
- 2 cups half and half (or regular milk ok for low fat option)
- 1 1/2 cups shredded chicken
- 8 slices bacon, crisply cooked, and chopped coarsely
- 2 splashes dry sherry, if desired (I desire...you should too)
- In your big soup pot, combine broth/stock and water, add wild rice and onions, and bring to a boil.
- Reduce heat; cover and simmer 35-40 minutes or until rice is tender.
- In a medium saucepan, melt butter, stir in flour, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in half-and-half; cook until slightly thickened, stirring constantly. Slowly add half-and-half mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently. Do not boil. Garnish as desired (I like fresh thyme or Italian Parsley).
- (When I make this I am always generous in the measuring of the rice, bacon and chicken!)