Sunday Soup: Creamy Wild Rice and Chicken Soup

Three things for today’s dish:

  1. This is the first one in a while where I didn’t use any cheese. It’s a shame, I know, but it’s worth it. I added bacon to make up for it.
  2. This is one those dishes you can start early in the afternoon and leave on a low burner all afternoon to develop until dinnertime.
  3. If you’ve never cooked pure wild rice from scratch, it’s a little weird. Wild rice comes in a thick black husk, but when it cooks, it pops open like a pistachio. It provides a lot of good roughage for the soup.

CREAMY WILD RICE AND CHICKEN SOUP

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  • 32 oz. chicken broth
  • 2 cups water
  • ½ cup uncooked wild rice, rinsed and drained
  • ½ cup sliced green onions
  • ½ cup butter
  • ¾ flour
  • ¼ tsp salt
  • ¼ tsp poultry seasoning
  • 1/8 tsp ground black pepper
  • 2 cups half and half
  • 2 rotiserrie chicken breasts, shredded
  • 12 slices bacon
  • 2 tbsp cooking sherry

In a large pot, combine broth and water. Add green onions and wild rice. Bring to a boil, then reduce to a simmer. Cover and simmer rice for 45 minutes.

Meanwhile, cook bacon and set aside for later.

When the rice is done, keep on low heat.

In a saucepan, melt butter over above-medium heat. Add flour, poultry seasoning, salt, and pepper. Stir together to form a paste. Cook for 1 minute, stirring constantly. Whisk in half and half until thoroughly incorporated. Cook, stirring constantly, until thickened. Pour mixture into rice pot and whisk together. Crumble bacon and add to soup. Add chicken and sherry and stir to blend. Cook over low heat until you’re ready to eat.

Makes 6 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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