This creamy Chicken and Wild Rice Soup recipe is made with fresh chopped vegetables, chicken, and a wild rice blend in a rich chicken stock.
Creamy Chicken and Wild Rice Soup
Wild rice has a long history here in Wisconsin, even though it really isn’t considered a “rice” but a grass that was a food staple of the Ojibwa and Menominee Indians.
Wild Rice is grown in shallow lakes and streams and harvested in late summer. It was one of the primary foodstuffs that sustained these tribes through the harsh winters and early springs. And, it was so important to their diet that Europeans actually referred to these First Nation tribes as “The Wild Rice People.”
Interestingly, wild rice was so valuable that it was used in bartering for other staples that the tribes needed.
Fast forward to the 21st Century and this same rice-grass is still a vital ingredient in many recipes.
Wild Rice does take longer to make than regular white rice because of it’s tough outer shell. But once it’s cooked to doneness, it is rich and creamy but with the right amount of bite, much like brown rice.
Besides eating it plain as a side, wild rice is a nutritious ingredient for soups and stews, like my favorite: Chicken and Wild Rice Soup.
This soup is a mix of fresh carrots, celery, onions, and chicken in a rich chicken stock that’s laced with wild rice.
I like to cook it in the oven in my Scanpan stock pot that’s a whiz at taking basic ingredients and stewing it into something special.
As for the wild rice, I’ve tried a number of wild rice products but none offers the par excellent creamy consistency that the Lundberg brand does.
Again, it does take some time for the rice to soften, but after cooking for a couple of hours, you’ll find that it holds it’s shape but still provides a smart bite, something that is expected of a Chicken and Wild Rice Soup. Enjoy!
Chicken and Wild Rice Soup
- 1 1/4 cup Lundberg Farms Wild Blend Rice
- 4 chicken thighs cooked and cubed
- 6 cups chicken stock
- 2 cups celery chopped
- 10 oz carrots shredded
- 8 oz baby bella mushrooms quartered
- 1 cup onion chopped
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup flour
- 1 cup milk
In a oven-proof stock pot (like ScanPan) or Dutch oven, layer the ingredients, starting with the rice. Then, add all of the ingredients, except the flour and milk.
Bake in a preheated 400 degree F oven for two hours.
Stir half way through the cooking cycle.
Remove Dutch oven from the oven and continue cooking on the stovetop.
In a bowl, mix the milk and flour together. Add it to the soup.
Stir well and boil the soup until thickened.
Salt and pepper to taste.
Serve hot. Enjoy!