Chicken Wild Rice Soup (Print Version)

# Ingredients:

01 - 5 tablespoons butter.
02 - 6 cups chicken stock, reduced sodium.
03 - 2 teaspoons bouillon paste with chicken flavor.
04 - 1/4 teaspoon ground rosemary.
05 - 1/4 teaspoon sage, dried.
06 - 1/4 teaspoon thyme, dried.
07 - 1 teaspoon coarse salt.
08 - 1/2 teaspoon black ground pepper.
09 - 1 1/2 pounds chicken thighs or breasts.
10 - 12 ounces canned evaporated milk.
11 - 2 cups pre-cooked wild rice.
12 - 2 celery stalks, chopped small.
13 - 2 carrots, finely chopped.
14 - 1 diced yellow onion.
15 - 1 clove of garlic, finely minced.
16 - 2 tablespoons cooking olive oil.
17 - 1/3 cup regular flour.

# Instructions:

01 - Heat up oil, toss in onion, celery, and carrots, and cook 3 minutes. Stir in garlic for another 30 seconds.
02 - Melt butter, sprinkle in flour, and whisk for about a minute.
03 - Slowly mix in stock with bouillon. Stir in pepper, salt, and the herbs.
04 - Drop in chicken, let it boil, then cover and simmer for 10 minutes. Pull it out, chop it, and set aside.
05 - Stir cooked rice and evaporated milk in. Taste and tweak the spices before eating.

# Notes:

01 - Works great in a slow cooker.
02 - Any blend of wild rice will do the trick.
03 - Leave out the chicken for a meat-free option.

Back