Sometimes, I just want to eat soup all winter. If you feel the same way, this Chicken and Wild Rice Soup is just the thing to warm you up. Ironically, the last few days have been unseasonably warm here. But, it was cold when I made this, and it cooled down again late yesterday, so we are back to soup weather. This soup takes a little time to cook, but it really isn’t labor intensive, so that makes it even better on these days that I really just want to hibernate.
Chicken and Wild Rice Soup
Yield 4 -6
- 1 pound boneless, skinless chicken breasts
- 10 cups chicken broth
- 1 cup wild rice
- 1 pound button or baby bella mushrooms, sliced
- 4 carrots, peeled and sliced
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon celery seed
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- Place chicken, broth, rice, mushrooms, carrots, onion, garlic and celery seed in a large pot.
- Bring to a boil and then reduce to a simmer.
- Cook until chicken is cooked through (about 30 minutes).
- Remove the chicken from the pot and cut into bite-sized pieces.
- Return chicken to the pot and continue cooking until rice is tender (about 30 minutes).
- Make a slurry of the flour and heavy cream.
- Slowly stir in flour mixture.
- Continue cooking for about 10 minutes or until it has reached your desired thickness.