Chicken Wild Rice Soup

A thick hearty Soup, full of flavor.

I live in Minnesota and Wild Rice is kind of a staple here. It is an earthy grain not really a rice at all. It incorporates so well in many dishes. I use it in several of my recipes from Salads to Soups.

This Soup is very hearty. It truly fills your tummy and warms you, which is exactly what you need when the temps get cooler outside. This recipe makes a large pot of Soup. I like to freeze any leftovers. It is nice to have ready made/home made Soup to simply warm up on the stove top after spending time outdoors in the cooler temps.

CHICKEN WILD RICE SOUP

Ingredients:

• 4 Cups Cooked Chicken, cut into bite size pieces
• 6 & 1/2 Cups Chicken Broth
• 4 & 1/2 Cups Cooked Wild Rice
• 1 Cup Carrots, grated
• 2 Cups Roasted Corn
• 1 Cup Red Onion, diced
• 2 Sticks Unsalted Butter
• 2 Cups Half and Half
• 1 Cup Apple Cider
• 4 Tablespoons Better Than Bouillon,Chicken Base
• 1 Cup Flour
• 1 Tablespoon Olive Oil

Directions:

1. In a large frying pan, add the Carrots, Red Onion and Olive Oil and saute until tender. Set aside.

2. In a dutch oven or stockpot melt the Butter over medium/low heat.

3. Whisk in the Flour to create a roux. Whisk continuously for about 3-4 minutes. Next whisk in the Chicken Broth and Apple Cider. Continue to cook until the Broth mixture comes to a boil. Add in the Better Than Bouillon and continue to cook/boil for 2 more minutes.

4. Fold in the Wild Rice, Carrots, Red Onion, Roasted Corn and the Chicken, and reduce heat to a simmer.

5. Stir in the Half and Half, place a lid on the pan. Stir the Soup every few minutes until the Soup is heated through and thick.

Store leftovers in the refrigerator for up to 3 days. You can also freeze leftover Soup and it will keep for 3-4 months.

Recipe by: Hot Dish Homemaker