Chicken Wild rice Soup

This soup is made with a wild rice blend, chicken, and lots of vegetables. Wild rice makes the soup creamy and also gives an earthy aroma. A really filling and aromatic soup for cold days.

Course Soup

Cuisine American

Prep Time 15

Cook Time 40

Servings servings

Calories 562kcal

Author Subhasmita

Ingredients

400 grams Chicken
1 cup Wild rice blend
2 tablespoon Oil
½ Onion, chopped
1 tablespoon Garlic, minced
2 stalks Celery
2 Carrots
6-7 cups Chicken Stock
1 Bay leaf
1 teaspoon Italian Seasoning
1 cup Heavy Cream
salt and pepper to taste

For making Roux

2 tablespoon Butter
2 tablspoon Flour
1 cup Chicken Stock

Instructions

Cooking Chicken

If using cooked chicken breast, this section. Season chicken breast with salt and pepper.
Heat oil in a dutch oven and cook seasoned chicken breast for 4-5 minutes on each side. Keep it covered for 10 minutes. When the chicken is easy to handle, chop the chicken breast.

Instruction for Soup

Wash wild rice under a running tap, until the water runs clean. Drain in a colander.
In the same dutch oven used for cooking chicken, heat the rest of the oil. Add chopped onion, celery, and carrot. Saute for 2-3 minutes until everything has softened. Stir in the garlic and saute for another minute.
Add 6 cups chicken stock, rice, salt, pepper, Italian seasoning, and bay leaf to the dutch oven. Give everything a good stir. Cover and let the rice cook.
Stir the soup every 10 minutes to prevent it from sticking to the bottom. at the end of 35 minutes, check the rice doneness by pressing in between 2 fingers. If you still feel the hard grain at the center, let it cook for another 10 minutes. If the mixture is too thick, add leftover stock to it.

Making roux

While the rice is about to be cooked through, heat butter in another pan. Add flour and cook for a minute until the raw smell is gone.
Slowly add chicken stock and whisk it well to avoid any lump.

Finale stage of cooking soup

When the rice is completely cooked reduce heat. Add chopped chicken, roux, and heavy cream to the pot. Stir well. Let everything simmer for 5 minutes.
Serve warm with fresh parsley on top.

Video

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