Friday, September 30, 2011

Creamy Chicken Wild Rice Soup

Recipe from Carol Hudelson
Husband-Tested in Alice’s Kitchen

Carol made this delicious soup on behalf of Lost River Market & Deli at the HomeGrown Farmers Market one Saturday.  Everyone raved and begged for the recipe.  Carol sent it to me to post, but before doing so, I made it in my own kitchen for my husband and for my buddy Ellen who came for a visit for the weekend.  This soup is not only tasty, but it’s filling, perfect for a blustery day and company-worthy.


6 cups chicken broth, divided (plus more for leftovers)
3 cups cooked chicken meat, finely chopped (I boiled a small whole chicken and used all of the meat, which was about the right amount.)
1 cup wild rice blend (This can be found in the Lost River Market & Deli bulk section.)
½ teaspoon celery salt (I used celery seeds.)
½ teaspoon freshly ground pepper
½ teaspoon sage
½ teaspoon poultry seasoning
½ cup flour
6 Tablespoon unsalted butter
2 cups milk (I used whole milk.)
½ cup finely chopped carrots (About 3 carrots.)
½ cup finely chopped celery (About 4 stalks.)
½ cup finely chopped onion (About ½ an onion.)
1 cup finely chopped mushrooms
2 cloves garlic, chopped
2 Tablespoons olive oil
½ cup white wine

In a large soup pot, cook the wild rice blend in 3 cups of the chicken broth for one hour on low heat. When rice is done, add the 3 remaining cups of broth and the chicken. Cook on low heat while the rest of the soup is assembled.

In a large skillet, melt the butter, and then gradually stir in flour and seasoning mix. Slowly add the milk while stirring, and then cook over medium-low heat for 5 minutes, stirring to prevent lumps from forming. Add the milk mixture to the chicken and rice mixture; keep on low heat.

Wash the skillet and then use it to sauté the carrots, celery, onions, mushrooms, and garlic in the olive oil until tender.  Stir in white wine.  Scrape any brown bits from the bottom of the skillet to deglaze the pan.  Cook until most of the liquid has evaporated.  Add vegetables to the soup, and heat. Salt and pepper to taste.

**Add broth when reheating a day later.

1 comment:

CharlesR said...

This looks so good!
And so wintery... so will keep it for colder weather.

Will definitely make it!

Thanks for sharing.

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