It’s here..it’s here…it’s really really here. SOUP SEASON!!! I despise winter and am so sad to see summer go, but I do love me some Fall. Comfy sweaters, cool sleeping weather, lazy Sunday Football Fundays, and SOUP!
Someone asked my mom once what my favorite color was and she replied, “Well for Erin that all depends on the day!” That is exactly how I feel about soup. It can fit so many different moods, eating habits, and cravings. From a comforting chicken soup when you’re under the weather to a silky lobster bisque on date night, soup has many sides and serves many purposes. It’s great for using up leftover ingredients in the fridge along with being easy on the pocketbook. Oh soup, I love you!
Today I decided on a chicken wild rice soup. I happened to have some homemade chicken stock in the refrigerator so I wanted that to shine. I added a bit of cream but not so much to mask the poor chicken stock that spent so many hours on the stove last Saturday doing it’s thing!
This is one of those recipes that tastes best the next day so feel free to make it ahead of time and eat it throughout the week. It will get better with some age. Most things do!
Creamy Chicken Wild Rice Soup Recipe
Yield: 8 Servings
Active Time: 30 minutes
Cook Time: 20 minutes
- 3/4 cup wild rice
- 2 1/2 cups water
- 1/4 tsp. salt
- 6 slices bacon
- 8oz portabella mushrooms
- 2 medium carrots or 10 baby carrots, diced
- 2 Tbsp. butter + 1/4 cup butter (1/2 stick)
- 1 shallot, about 1/2 cup
- 1/3 cup flour
- 7.5 cups chicken stock
- 1 1/2 cups chicken, cooked and shredded (rotisserie or poached chicken works great here)
- 1/2 tsp. fresh thyme
- salt and pepper, to taste
- Rinse wild rice and drain. Heat water with 1/4 tsp. salt and rice until boiling. Reduce heat, cover, and simmer for 45 minutes to 1 hour. Rice is done when it pops open and is chewy not hard.
- Fry bacon in a heavy skillet over medium heat until crisp. Transfer bacon to paper towel, let cool, then coarsely chop.
- Add mushrooms to skillet and saute for 3 minutes. Add carrots and continue to saute for another 5 minutes over medium heat, stirring occasionally. Remove from heat and set aside.
- In a large stockpot melt 1/2 stick butter over medium heat. Add shallot until soft, about 2 minutes. Add flour and stir constantly 1 minute. Slowly whisk in chicken stock.
- Increase heat to a boil. Add rice, mushroom/carrot mix, bacon, chicken, and thyme. Reduce heat, cover, and simmer for 15 minutes to allow flavors to meld and reduce slightly.
- Stir in cream and heat for an additional 5 minutes. Add salt and pepper to taste.