Brielle’s Creamy Chicken Wild Rice Soup
2 cups wild rice, cooked (preferably hand harvested – not the dark-colored commercial kind)
4 cups water
8 cups chicken stock
2 lbs chicken – thighs or breasts, cut into bite-size pieces and lightly sauteed
½ pound butter (or combination of butter and olive oil)
1 large onion, chopped
4 carrots, chopped
6 stalks celery, sliced
4 cloves garlic, chopped
8 oz. fresh mushrooms, sliced
Fresh ground black pepper to taste, and perhaps a dash of hot pepper flakes
⅓ cup flour
1 can of cream of chicken or cream of mushroom soup (optional)
1 lb of bacon, cooked crispy
1 pint heavy cream
Cook the wild rice in water. In a large soup pot sauté the vegetables and mushrooms in butter and/or oil. When the vegetables are tender, stir in the flour. Add the stock, chicken, pepper, and optional can of creamed soup. Simmer until chicken is thoroughly cooked, about 30 minutes. You can finish the soup at this point, let it sit for a while to blend flavors, or refrigerate to serve later. Before serving, add the cream and bacon. Top with chopped fresh parsley if desired.
This recipe will feed a big group. Keep leftovers refrigerated for up to a week. Freezing or boiling may make the cream separate and not look as appealing, but it will still be delicious.
Recipe courtesy of Brielle Loe.
