Recipe: Chicken & Wild Rice Soup

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It’s cold outside. If you have any doubts about that, just do a quick scroll through your Facebook or Twitter feeds. I guess I’m the odd ball, but I LOVE winter. I LOVE cold weather. Nothing makes me happier than lighting candles, eating comfort food, and curling up on the couch in a hoodie and pajama pants and watching TV with Graham (especially now that Friends is on Netflix!!!). But, apparently I’m alone in feeling this way. But I can’t complain too much about people complaining about the cold. Because pretty much the minute the temperature goes higher than 70, I start whining about how hot it is.

Anyways. I’ve said it before, but I love soup. I’ll happily eat it when it’s 110 degrees outside, but cold days like these scream for a pot of homemade soup. And I have another good one for you. The only part of this recipe that is complicated? Actually finding wild rice. All I could find at the grocery stores was a wild rice blend (and the ones I’ve seen don’t have nearly enough wild rice), so I settled for this microwaveable pouch of rice I found at Target. It turned out to be the perfect amount of rice for this soup.

Obviously, you can use whatever method you like for obtaining the chicken & the chicken stock, but for me it makes to much sense to make homemade stock. You spend about $5 on a chicken, and have plenty of meat and stock for this recipe, and others. I only used about half of the meat from the chicken I bought, and have used the rest to make delicious, mayo free chicken salad for easy lunches this week. I also still have two mason jars full of delicious homemade stock left, which I’ll use in jambalaya later this week.

So, chicken & wild rice soup. It’s hearty, comforting and absolutely delicious. This made about 6 Graham & Heather sized servings.

Chicken & Wild Rice Soup


  • 5-6 cups of chicken stock
  • 2 cups of shredded, cooked chicken
  • 1 small white onion; diced
  • 2 cups of cooked wild rice
  • 3 carrots; peeled & chopped
  • 3 stalks of celery; chopped
  • 8 oz. of sliced mushrooms
  • 2 cloves of garlic; minced
  • 2 sprigs of fresh thyme, plus more for a garnish (optional)
  • 1/4 cup of whole milk
  • 2 T. of butter
  • 1 T. of all-purpose flour


  1. Heat dutch oven or soup pot over medium heat. Add the butter. When the olive oil is heated, add the onions, carrots & celery and let cook for about 5 minutes. Add the mushrooms and cook for an additional 5 minutes. Add the garlic and cook1-2 minutes more.
  2. Add the flour to the vegetables and stir to evenly distribute it. Slowly add in the chicken stock, stirring as you add it in.
  3. Add in the chopped chicken, and reduce the heat to low. Let simmer for as long as you like.
  4. Just before serving, remove the thyme sprigs, and add the cooked rice and the milk. Stir to combine, and let the milk heat through, and serve. Garnish with additional thyme if you want to be fancy.

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