This Creamy Chicken Wild Rice Soup – a wonderfully quick and easy soup made with wild rice instead of noodles and a blend of spices. Delicious!
I sure didn’t think I’d be talking about soup in April, but you know what – soup does not discriminate when you’re sick. It can be 70 degrees outside, but when your throat is sore and you’re congested, nothing helps like soup.
Haley and I were both feeling pretty lousy yesterday and it kinda sorta rained in the morning. Sprinkled. Drizzled, really. Enough moisture in the air to make my hair poof up into a little ball. Stuffed up nose, coughing, and poofy hair…that’s a soup day, no?
Sister Jen has a great chicken soup recipe, but I lacked the patience to wait for it. This version has few ingredients, it’s easy and quick (even quicker if you have rotisserie chicken on hand!), and it was just what the doctor ordered. Creamy and chunky, with great flavor from the wild rice spice packet. So good that I’m okay with cooler temperatures so I can make it again next week. Yes, I did just write that.
Haley and I feel better, btw. Just like that. I’m telling you, chicken soup really does have healing powers. (An awesome husband who warms up your side of the bed, and a solid nights sleep doesn’t hurt either.)
- • 2 tablespoons unsalted butter
- • 2 tablespoons extra-virgin olive oil
- • 1 medium sweet onion, diced
- • 4 whole medium carrots, peeled and sliced into rounds
- • 1 carton (49 ounce) low-sodium chicken broth
- • 1 box (6 ounce) long grain wild rice with spice packet
- • 2-3 cups cooked chicken pieces
- • 1 cup half-and-half
- • Salt and Pepper, to taste
- In a large pot, warm butter and olive oil over medium heat. Add onions and carrots; saute, stirring occasionally until softened, about 6-7 minutes. Season with a little salt and pepper to taste.
- Pour in chicken broth and raise temperature to medium high heat; bring to a boil and pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
- Add chicken and half and half. Cook 2-3 more minutes or until rice is softened completely, soup has thickened slightly and chicken is warmed through. Taste and season accordingly. Serve hot.
Also, if you want to make your own seasoning blend and buy the rice separately, you will need 3/4 cup of rice and 3 tablespoons of seasoning.
adapted from Tasty Kitchen