Wild Rice Chicken Soup Recipe

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a different flavor, while evaporated milk is more budget-friendly.

wild rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often cheaper.

Pre-cook the wild rice by boiling just over 3 cups of water with 1 teaspoon of salt.

Add 1 cup of wild rice to the boiling water, reduce to a simmer, and cover for 40-45 minutes.

While the rice cooks, prepare the other ingredients: shred the chicken, dice the onion, slice the carrots, and measure out the garlic puree, sherry wine, butter, flour, heavy cream, and chicken broth.

In a heavy-gauge stockpot, melt 6 tablespoons of butter over medium-high heat.

Add the diced onion and sliced carrots, sauté until softened (about 4-5 minutes).

Incorporate 1/2 cup of flour to make a roux, cooking until it has a nutty aroma.

Slowly add 3 cups of chicken broth while stirring to avoid lumps.

Once bubbling, add the cooked wild rice and shredded chicken, stir well, and reduce heat to low, simmering for 5-8 minutes.

Pour in 1 cup of heavy cream and the optional 2 tablespoons of dry sherry wine, stir to combine.

Season to taste with kosher salt and pepper, adjusting as needed.

Garnish with chopped chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens