When the temperatures drop, nothing sounds better than a warm bowl of soup. In honor of National Soup Month, we’re sharing a cozy Chicken & Wild Rice Soup that’s perfect for cold winter nights. For other soup recipes and tips, visit our Share the Warmth e-book!
Ingredients:
● 3 tablespoons butter
● 1 medium onion, diced
● 3 carrots, peeled and diced
● 3 celery stalks, diced
● 8 oz mushrooms, sliced
● 3–4 cups cooked chicken, shredded or diced
● 3 cups cooked wild rice
● 3 cloves garlic, minced
● 2 teaspoons poultry seasoning
● 2 teaspoons chicken base
● ½ cup flour
● 4 cups chicken broth
● 3 cups half-and-half
● Salt and black pepper, to taste
● Juice of ½ lemon (optional)
Directions:
1. In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and mushrooms. Season lightly with salt and pepper and cook until the vegetables begin to soften, about 6–8 minutes.
2. Stir in the garlic, poultry seasoning, and chicken base. Cook for 1–2 minutes, until fragrant.
3. Sprinkle the flour over the vegetables and stir well to coat. Slowly pour in the chicken broth, stirring constantly, until the soup begins to thicken.
4. Add the cooked chicken and wild rice. Bring the soup to a gentle simmer and cook for about 5 minutes.
5. Stir in the half-and-half and continue cooking for another 5 minutes, keeping the soup warm without boiling.
6. Remove from heat and stir in the lemon juice, if using. Taste and adjust seasoning as needed.
7. Serve warm with fresh bread or rolls.