Chicken and Wild Rice Soup

As the weather turns cooler, our food tends to get heartier and I, for one, am excited about all the yummy soups and stews that fall brings! With Thanksgiving coming up, you’ll have plenty of leftovers and fixings for making your own! One chilly day this past week, I decided to whip up some Chicken and Wild Rice Soup from scratch!

This was the original recipe that I worked off of, but I only made a half batch and substituted 1 cup of chicken broth for a can of cream of celery soup so that I could skip the flour and half ‘n’ half.

Wild rice takes a long time to cook!

Wild rice takes a long time to cook!

Ingredients:

  • 1/3 Cup uncooked wild rice (the best wild rice comes from Minnesota!)
  • 1/3 Cup chopped onion
  • 1/3 Cup chopped carrot
  • 1 Tablespoon butter
  • 2 Cups of reduced-sodium chicken broth
  • 1 can of cream of celery soup (condensed)
  • 1 medium potato, peeled and cubed
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1.5 Cups cubed or shredded cooked chicken breast

Directions:

  1. Cook rice according to package directions (mine took 45 minutes, so get started early). Meanwhile, in a large saucepan, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cream of celery; cook 5-7 minutes longer stirring occasionally, check to see if potatoes are tender.
  2. Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through.

Chicken and Wild Rice Soup

That’s it! Pretty simple actually!

xo,
Bryce

Bryce

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Categories: The Spread (Food), Welcome!

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