I love soup in the winter. It’s so nice to eat something warm and comforting after a long, cold day. We eat a lot of soup around here, but today I’m sharing our family’s favorite, favorite recipe. This Chicken and Wild Rice Soup takes simple ingredients and turns them into something extraordinary!
I love this recipe because it doesn’t call for cream. I don’t usually have cream on hand, so it’s nice to still be able to make a creamy and delicious soup without having to remember to get cream at the store. It’s also healthier and less expensive without the cream. Love that too!
Everyone in the family enjoys this soup, even the picky eaters. I serve it with salad and bread and it makes for a tasty, tasty dinner.
I buy my wild rice in the bulk section at Winco Foods, but it is available at all grocery stores.
Chicken and Wild Rice Soup
2 tablespoons butter
1/2 small onion
2 carrots, cut into small pieces
8 cups chicken stock (or equivalent made with bouillon)
salt and pepper to taste
1/4 tsp garlic powder
1/2 tsp thyme
2 cups diced, cooked chicken **
3/4 cup wild rice
1 cup milk
1/4 cup flour
Melt butter in the bottom of a soup pot. Sautee onion and carrot until carrots start to get soft and onions are translucent. Add stock, seasonings, chicken and rice. Bring to a boil, then simmer for 40 minutes. In a separate bowl, whisk together the milk and flour. Add to soup at the end. Cook 3-5 minutes more, then serve hot!
** I always have cooked chicken in the freezer to speed up meal prep. You can read my post about it HERE.