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Chicken Wild Rice Soup

chicken wild rice soup
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This chicken wild rice soup is creamy and delicious, and a great way to use up leftover chicken. We also include gluten free and dairy free options.

Ingredients

Units Scale
  • 1/2 cup butter
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 3 medium carrots, peeled and sliced
  • 1/2 pound fresh mushrooms, sliced or two cans mushrooms, drained
  • 3/4 cup all purpose flour, or gluten free flour blend
  • 8 cups chicken broth
  • 2 cups cooked wild rice
  • 1 pound cooked chicken, diced
  • 2 Tablespoons low sodium chicken Better Than Bouillon
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon dried parsley, or 1 teaspoon fresh parsley, finely chopped
  • 1/2 teaspoon ground black pepper
  • 1 cup milk
  • 1 cup heavy cream

Instructions

  1. Add butter and onion to large saucepan. Cook, stirring occasionally, while you prep your carrots and celery. Add carrots and celery to the onions and cook for about 5 minutes.
  2. Prep mushrooms and add to vegetables in pot. Cook for a few minutes, then stir in the flour and mix well. Bring mixture to a simmer.
  3. Pour in the chicken broth, stirring constantly, and mix until well blended. Add wild rice, chicken and spices, including bouillon. Heat though. Add milk and cream, and cook on low for 1-2 hours.

Notes

You can substitute 1 pint Half and Half for the milk and cream. (I keep cream and milk on hand, but not Half and Half.)

Don’t allow the soup to boil once the dairy has been added, or it can “break” and get watery. Refrigerate leftovers.

 

We make this with Namaste gluten free flour blend with good results. If you’re avoiding dairy, try almond milk and cashew cream. To make cashew cream, soak 1 cup cashews overnight in water. Drain and rinse, then puree with 1/2 cup fresh water.

Find it online: https://commonsensehome.com/chicken-wild-rice-soup/