Chicken & Wild Rice Soup

This is one you’re gonna wanna make again and again during the cooler months.




Preheat the oven to 350F.

Season the chicken breasts with olive oil, salt and pepper. Place the seasoned chicken on a baking sheet lined with foil or parchment paper. Bake the chicken for 20 minutes then chop up into small pieces that will fit on a spoon. Set aside

While the chicken is baking, in a large 10 qt pot on medium heat, add the butter and allow to melt. Once the butter is melted add the diced onion with a little salt and pepper. Once the onion begins to caramelize slightly, add the mushrooms. Once the mushrooms begin to sweat, add the garlic, thyme, rosemary, and bay leaves. Sauté for 1 minute or until fragrant then add the celery, carrots, and potatoes. Cook for a few minutes or until the veggies begin to soften then add the flour and cook for 2 minutes. Now add the chicken stock. 

Bring the soup to a simmer and season with a little more salt and pepper. 

Next add the wild rice and stir into the soup. Let the soup simmer for 30-40 minutes or until the veggies and rice are cooked. 

(NOTE: Make sure to cut the veggies up smaller than normal. This way they will be cooked in the 30-40 minutes with the rice).

Lastly add the cut up chicken to the soup and finish with lemon juice, heavy cream, green onion, and parsley. Let the soup cook for 3 more minutes then season with salt and pepper to taste.

Serve with some crusty bread and…



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