Description
Few things are quite as divine as Wild Rice Soup when it’s loaded with hearty chicken, filling ingredients, and extra creamy. This chicken and rice soup is brimming with an array of veggies, aromatics, and potatoes. It’s incredibly cozy and full of flavor, a must-make soup for those who love them some chicken and rice!
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ large yellow onion, diced
- 3 stalks celery, diced
- 3 large carrots, diced
- 8 ounces baby bella mushrooms, diced
- 1 – 1 ½ lbs baby gold potatoes, quartered
- 6 cloves garlic, finely minced
- 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
- 1 teaspoon ground sage
- ½ teaspoon ground nutmeg
- Kosher salt & fresh ground black pepper- to taste
- ¼ cup all-purpose flour
- 8 cups (64 ounces) chicken stock or broth
- 2 bay leaves, preferably fresh
- 1 ½ cups uncooked wild rice (not wild rice blend!)
- 1 lb cooked & shredded chicken, room temperature or warm
- 1 ½ cups heavy whipping cream, warm
- Crusty bread, for serving- optional
Instructions
- In a large dutch oven over medium-high heat, add the butter and olive oil. When hot, gently swirl the pot to evenly coat the bottom. Add the onion, celery, carrots, mushrooms, and potatoes. Cook, stirring often, until the mixture is somewhat tender and golden, about 10-12 minutes. Reduce the heat to medium if the veggie mixture is browning too quickly.
- Then add the garlic and continue cooking until fragrant, about 1-2 minutes. Season the aromatics with Cajun seasoning, ground sage, ground nutmeg, and salt/pepper- to taste. Then toss the aromatics with the seasonings and let the spices toast for 1-2 minutes.
- Then sprinkle the flour over the veggies and toss until coated. Continue cooking for another 2-3 minutes to cook off the flour. Then pour in the stock/broth along with the bay leaves and uncooked wild rice, stirring well to fully combine.
- Bring the mixture up to a slight boil. Once achieved, cover the pot with a lid and reduce the heat to medium-low. Let the mixture simmer for 40-45 minutes until the rice is tender.
- Then add the cooked/shredded chicken and warm cream, and stir well to fully combine with the soup. Continue cooking the soup for 15 minutes for everything to meld nicely. Give the soup a taste test and adjust with more salt/pepper as needed. Then remove from the heat.
- Let the soup rest, covered, for 10-15 minutes before serving. Then discard the bay leaves.
- Ladle the soup into bowls and garnish with fresh ground black pepper, if desired. Serve immediately with crusty bread on the side for dipping. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.