Tuesday, September 15, 2015

Creamy Chicken & Wild Rice Soup


One of my favorite things to cook (and eat!) are creamy, hearty soups. The weather is barely getting colder, but I'm already gearing up to make soups. My fiance Matt and I chose to have a soup bar at our wedding coming up in October and since I'm doing all the food for the event myself I've been busy making up big batches of soup and freezing them for the big day.

Today with the help of my mom I'm making up 6 batches of this creamy goodness so the amounts in the pictures might look a little big. Just follow the instructions below though and you will have your own pot of soup to warm your soul up with on a chilly day!

This soup has great flavor but it's sort of a cheater soup because the secret is a boxed rice mix. With all the rice pilaf and cheddar broccoli rice there is a Long Grain Wild Rice box that has a seasoning pack in it. That is what I use to make this soup, but I'm sure that same mix could be easily recreated. (Future blog post alert!)



The first step is to slice up all some carrots, celery, and onion. I use about 3 carrots, 2 sticks of celery and half to a whole sweet onion.

Pour around 2 tablespoons of olive oil in a large pot and then add the veggies you just sliced, about  teaspoon of dried marjoram, and the seasoning packet from the rice. Saute for five minutes then add the rice and 2 tablespoons or flour.



Mix that all up then pour in 7 cups of chicken broth. I use homemade stock or bone broth, but you can use canned broth or even 7 cups of water and 7 chicken bouillon cubes. Bring this mix to a boil and let er rip for a good 15 or 20 minutes.

While the rest of the soup is boiling heat up 1 full cup of heavy cream. Heating it up before adding it to the boiling soup helps the two combine better and also avoids causing the cream to get all weird. We don't like weird cream in our soups in these parts.



One heated/warmed, add said cream to the big pot and also add one cup of cut up cooked chicken (or more if your family is anything like mine and loves meat). Mix this all together and let the whole pot simmer for 30 minutes. Stir occasionally to prevent the soup from catching and to encourage the flavors to meld together. Add salt and pepper to your liking. YUM!

I recommend serving this soup with some fresh baked bread, but you can eat it however you like! It should be thick and creamy and herby-green in color thanks to the marjoram.



Creamy Chicken & Wild Rice Soup
  • 3 sliced carrots
  • 2 sliced celery sticks
  • 1 small sliced sweet onion
  • 2 tb olive oil
  • 1 box of Long grain wild rice (with seasoning)
  • 1 tsp dried marjoram
  • 2 tb flour
  • 7 cups chicken broth
  • 1 cup heavy cream
  • 1 cup cooked chicken meat
  • salt and pepper
  1.  Heat oil in large pot then add vegetables and spices, saute for 5 minutes
  2. Add rice and flour and stir, then add broth, boil 15 minutes
  3. Heat up cream then add to soup
  4. Add cooked chicken, stir, simmer for 30 minutes
  5. Add salt and pepper to taste

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