There are good reasons why certain recipes become classics.
A certain combination of ingredients can create a meal that’s so homey, so comforting, that it can bring out nostalgic memories in even the least sentimental of us. Chicken and wild rice soup is one of those.
The variations on this soup are endless, and I admit that the world doesn’t need another version, but I give you mine anyways.
Other than a base of carrot, onion, celery, and garlic, you can add mushrooms or peas or a variety of other vegetables to fill your bowl. You can be heavy handed with the seasonings, adding thyme or sage or whatever else strikes you in the moment.
But what makes this soup so special is, unsurprisingly, the wild rice. About a year ago, we were up in northern Wisconsin for vacation and came across a roadside stand selling the good stuff. We took home a huge package for a very inexpensive price, and we’re still working through it.
Because it’s the future, not only can you buy this local wild rice from the side of a road, you can also get it online. Thanks, internet.
We’ve now got a huge batch of the soup in our fridge to work through for lunches over the course of the next week. I’m looking forward to it.
- 1 tablespoon olive oil
- 1½ lb chicken breasts or thighs, cut into ½ inch cubes
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons butter
- 1 yellow onion, chopped
- 4 celery ribs, chopped
- 3 carrots, chopped
- 4 garlic cloves, chopped
- 1½ teaspoons fresh thyme, chopped
- ¼ cup all purpose flour
- ¾ cup wild rice, dry
- 4 cups chicken broth
- 4 cups water
- 1 cup frozen peas
- 1 cup heavy cream
- Heat olive oil in a large saucepan over medium high heat. Season chicken pieces generously with salt and pepper and cook until nicely browned, about 10 minutes. Transfer chicken to plate.
- Melt butter in saucepan. Add onion, celery, carrots, garlic, and thyme and cook until vegetables have softened. Add flour and stir to coat all vegetables evenly.
- Add rice, chicken broth, and water. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally, until rice is soft and vegetables are tender.
- Add in chicken, peas, and heavy cream and cook for an additional 10 minutes, until flavors are melded. Adjust salt and pepper to taste.
- When reheating soup, you may need to add additional broth or water to dilute.
[…] Three Soups 03. Chicken and Wild Rice Soup – classic comfort soup, which isn’t always Vicky’s style, so I’m happy […]
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