Hearty Chicken & Wild Rice Soup
Perfectly simple and my most requested soup
Ingredients
- 1 large white onion, chopped
- 1 large carrot, peeled and diced
- 1 large celery rib, diced
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 3 cups cooked wild rice
- 2 cups rotisserie chicken, pulled off the bones and shredded
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 cup fat free evaporated milk
Instructions
- In a large Dutch oven sauté onion, carrot, and celery in the butter until tender.
- Stir in flour and stir until it is combined.
- Gradually add broth.
- Stir in cooked rice, chicken, salt, and pepper. Bring to a boil.
- Add in milk. Cook for 3-5 minutes at a boil then decrease to a simmer. Let simmer until ready to serve.
- Store cooled soup in a refrigerator and reheat slowly when ready to serve.
Notes
Katie’s Tips:
*Rotisserie chicken saves so much time. Grocery stores make them daily. I use the meat and shred it for the soup. You can save the carcass if you want to make homemade chicken stock
*If I use store-bought chicken stock, I use reduced sodium so I can adjust the salt level on my own.
*To make the soup thicken quicker, pre-heat the chicken stock in a glass liquid measuring cup before you add it to the soup.
*The soup pairs well with warm crusty bakery bread and a fresh salad.
*As mentioned above, this soup gets better the longer it sits. Make a day in advance if possible.
*To use this brand of wild rice. I cook it using a rice cooker like this, but you can certainly cook it on the stovetop.
*Remember for food safety to bring hot soup down in temperature before storing it in the fridge. Culinary school taught me about the “food danger zone!!”