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Chicken and Wild Rice Soup

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I wanted to make a soup to go with chicken salad sandwiches but I didn’t want a heavy, cream soup. I love creamed soup but I wanted a broth based soup since the chicken salad had mayonnaise. I wasn’t sure I wanted a chicken soup with chicken salad, but this turned out to be the perfect soup.

The combination made such a great lunch, but it would also make a great dinner too!

Just look how delicious this looks! So appetizing!

Hope you love this soup as much as I do!!

Chicken and Wild Rice Soup

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course: dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Tbsp Butter
  • 1 Tbsp Olive oil
  • 2 Stalks Celery
  • 2 Carrots Sliced
  • 1 Onion, diced
  • 2 Cups Chicken, cubed or shredded Recipe at bottom
  • 6 Cups Chicken stock Recipe at bottom
  • 1/2 Cups Wild rice
  • Salt and pepper

Method
 

  1. Sauté the celery, onion, and carrots in the butter and olive oil until translucent. 
  2. Add the wild rice and sauté about a minute or two. 
  3. Add the chicken stock and bring to a boil. Lower the heat and simmer 35-45 minutes until the rice and vegetables are tender. 
  4. Add the chicken and just heat through. 
    Bon Appetite! 

Chicken Broth, Reserving Chicken for Recipes

Print Recipe
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 3-5 lbs Whole Chicken
  • 1-2 Carrots and celery, large chunks
  • 1 Onion, halved or quartered The onion does not have to be peeled
  • 2 Garlic cloves, whole
  • 1-2 Bay leaf
  • Fresh thyme sprigs Optional
  • Black peppercorns
  • 1 Tsp Salt
  • Water to cover

Method
 

  1. Place the whole chicken in a large stock pot and add all the ingredients. Cover with water. 
  2. Bring to a boil and cook until the chicken begins to fall off the bone. 
  3. Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc. 
  4. Strain the stock in a colander and discard the vegetables. 
  5. At this point I like to chill the stock so the fat comes to the top and is easily discarded.