It’s still cold and ugly in Salt Lake. Last night while I was watching the news I heard the weather man say that we have had 22 straight days of this stupid inversion (ok, he didn’t say stupid, but that’s what I’m calling it.)
I’ve been making lots of soups to try and stay warm, but it’s not working! I am still cold and really ready for winter to end.
My sister called and told me about this Chicken and Wild Rice Soup her friend had given her the recipe for. I of course had to get the recipe and try it out for myself. My sister was right, this soup is delicious! You will love this because it’s fast and simple to make, especially when you use a rotisserie chicken.
Now this soup is definitely what I call comfort food. Serve it with some warm homemade bread or rolls and you’ve got yourself one great meal.
- ½ cup butter
- ½ onion (, chopped)
- 2 carrots (, sliced)
- 2 stalks of celery (, sliced)
- ½ cup flour
- 4 cups chicken broth
- 2 cups cooked wild rice ((I use Uncle Bens))
- 2 cups half and half
- 2 cups shredded chicken ((rotisserie chicken works great))
- 1 teaspoon parsley
- 1/2 teaspoon salt
- ¼ teaspoon pepper
- Melt butter in large saucepan. Add onion, carrots and celery and saute for about 5 minutes.
- Stir in 1/2 cup flour and cook until bubbly.
- Add chicken broth and boil until it thickens (just a couple minutes)
- Add wild rice, half and half, chicken, parsley, salt and pepper.
- Simmer for 20 minutes, stirring occasionally.
As this soup simmered it got thicker so I ended up adding more chicken broth to thin it down a little. You can leave it thick or add more broth or half-n-half, feel free to do whatever.