Recipe: Chicken and Wild Rice Soup

Recipe and photo by Leslie Byars Register

Chicken and Wild Rice Soup

SERVES 6 TO 8

2 tablespoons butter
1 onion, finely chopped
2 medium carrots, diced
2 stalks celery, diced
6 cloves garlic, minced
8 ounces baby bella mushrooms, diced
1/4 cup all-purpose flour
6 cups chicken broth
4 boneless, skinless chicken breasts, about 1 pound
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
1 cup uncooked wild rice blend, rinsed and drained*
1 tablespoon rosemary, finely chopped
2 bay leaves
1 cup whole milk or half-and-half
Celery tops or leaves for garnish

Heat butter in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 to 5 minutes, stirring occasionally. Add carrots, celery, garlic, and mushrooms, and sauté for 3 more minutes. Add in the flour, and stir continuously for 1 more minute.

Gradually pour in chicken broth, stirring to incorporate with the flour without any lumps. Add the chicken breasts and next 5 ingredients. Let the soup reach a simmer; reduce heat to medium-low, cover, and cook for 40 to 45 minutes until rice is tender. (Stir occasionally so that what is on the bottom of the pot does not scorch.)

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Remove chicken breasts, shred the meat with two forks, and return to the pot. Add milk or half-and-half, stirring to combine. Remove the bay leaves, and season with additional salt and pepper. Garnish with celery tops or leaves before serving.

*Note: If you are unable to find a wild rice blend, substitute a (6.2-ounce) box of Ben’s Original Long Grain & Wild Rice, and reduce the cooking time to 20 to 25 minutes.

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