Chicken and Wild Rice Soup

Lynn Dugan - MyPlate2Yours

Chicken and Wild Rice Soup (serves 8)

¼ cup olive oil

¼ cup butter

4 large carrots, peeled (or one 12-ounce package baby carrots) and diced

3 stalks celery, diced

1 medium sweet onion, diced

2 cloves garlic, minced

1-1/2 cups wild rice, rinsed and drained

1/3 cup all-purpose flour

12 cups chicken stock (divided, 8 cups and 4 cups)

1 teaspoon dried thyme

½ teaspoon dried sage

1 rotisserie chicken shredded (about 3-4 cups)

Salt and pepper to taste

Chopped parsley, garnish

Hearty and heart warming! Those are perfect descriptions of this soup. Chicken with Wild Rice Soup is easy to make and satisfies our winter desires for things warm and wonderful. This comforting soup combines tender pieces of chicken with the nuttiness of wild rice, creating a deliciously filling meal that is perfect for chilly days.

For those with dietary restrictions, it's easy to modify recipes to suit your needs. If you need dairy-free options, replace the butter with olive oil. Additionally, if you're looking for gluten-free options, you can easily substitute regular flour with gluten-free flour. This recipe will still be enjoyed no matter your dietary preferences.

1. In a large soup pot or dutch oven, heat olive oil with butter. Once butter is melted, add the carrots, celery, and onion. Season with a few grinds of salt and pepper. Cook over medium heat until onions are translucent, about 5 minutes.

2. Add garlic, wild rice, and flour. Stir to combine and cook for 1-2 minutes to lightly toast the rice. 

3. Slowly add chicken stock, stirring constantly. Add the herbs and bring to a simmer. Cover and simmer for 45 minutes until the rice is cooked.

4. Stir in the shredded chicken and another 3-4 cups chicken stock, to desired consistency. Season with salt and pepper.  Garnish with chopped parsley. Enjoy!