Cream of Wild Rice and Chicken Soup

Cream of Wild Rice and Chicken Soup


1/2 - 3/4 lb raw wild rice
8 oz chicken breast
1 medium yellow onion, diced 1/4"
1 1/2 cups celery, diced 1/2"
1 1/2 cups carrots, diced 1/2"
2 tsp basil leaves, dry
2 tsp marjoram leaves, dry
1 Tbsp garlic, chopped
2 bay leaves
1 Tbsp kosher salt
2 tsp black pepper, ground
48 oz chicken stock or broth
1 cup butter
1 Tbsp vegetable oil
8 oz roux
1 1/2 cups heavy whipping cream


For Rice: Place rinsed wild rice in sauce pan; add water until it is 1" over the amount of rice. Bring to boil then turn heat down to a simmer cook until rice opens and tender to the bite. Drain any excess water and set aside.

For Roux: Use 1/2 cup butter melted & 1/2 cup all purpose flour - add more if a thicker soup is desired, cook this for 5 minutes on low heat stirring frequently and set aside to cool.

For Chicken: Cut into 3/4" diced, sauté this in butter w/salt & pepper until just done.

For Soup: In a large soup kettle (1-1.5 gallon) over medium high heat, place 2 tbsp butter and 1 tbsp vegetable oil, when hot add diced vegetables, garlic, salt & pepper and sauté for 2-3 minutes. Add chicken, herbs and continue to cook for 1 minute. Add 2 tbsp flour to vegetables and mix. Add chicken stock and bring to a boil, whip in roux, then turn down to a simmer cook for 8-10 minutes. Add cooked wild rice and cream, simmer for 5 minutes, adjust seasoning and enjoy.

Serves 8 - 10 people.

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