After a chilly morning at soccer this weekend, we decided it was officially soup season in our house! While we love soup year round, there are a few soups that always taste better when it’s cold. The “stick to your ribs” kind of soup that just helps warm you up from the inside out. Creamy Chicken Wild Rice soup is perfect for such an occasion! This soup has a few tricks to make it a little faster to prepare. The first is that I use pre-cooked rice. You can certainly cook your own rice, which would be more cost effective, but I usually like to make this soup in a hurry and using the precooked rice is a big help! You can also use any shredded rotisserie chicken or you can cook your own. (I used my leftover Lemon Rosemary Roast Chicken). Of course, it completely up to you….these are just some shortcuts that get me through mealtime a little easier!
Creamy Chicken Wild Rice Soup
3 tablespoons olive oil
4 tablespoons butter, unsalted
I large yellow onion, diced
1 cup carrot, diced
1 cup celery, diced
4 cloves garlic, fresh, chopped
4 teaspoons kosher salt
2 teaspoons cracked black pepper
3/4 cup dry sherry
1/2 cup flour
5 cups chicken stock
1 – 12 ounce can evaporated milk
2 cups cooked chicken, shredded or diced
8.8-ounce package of pre-cooked long grain and wild rice
1 – 15 ounce can wild rice, drained
1/4 cup fresh chopped parsley
1 tablespoon fresh chopped tarragon
In a large soup pot over medium heat, sweat onions, carrots, celery, garlic, salt, and pepper, in the olive oil and butter. When the vegetables are tender, about 10 minutes, add the sherry and cook until the sherry is almost fully reduced. Add the flour and stir until smooth. Cook over medium/low heat for 5 minutes, stirring occasionally. Whisk in the chicken stock and evaporated milk. Add the chicken and rice. Bring the soup to a boil, stirring occasionally. Reduce the heat to low, add the parsley and tarragon and let simmer for 10-20 minutes before serving.
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