I am warning you right now that you will get addicted to this soup! It is ridiculously delicious & comforting & warming & just down right yummy in your tummy! It will might even make you want to nap after eating a bowl. You have been warned!
This recipe is for a BIG POT of soup. It filled my enamel cast iron dutch oven to the top. It makes enough to share with friends & family – if you don’t have 8 people to feed at home that is! I always make big batches so I have leftovers, too!
You can easily cut the recipe in half, for at least 4 servings
Okay, this is what you need:
- 1 onion, chopped
- 4 stalks of celery, diced
- 4 carrot sticks, diced
- 1 cup butter
- 1 cup flour (or 1/2 cup corn starch)*
- 8 cups water*
- 2 Tbsp + 2 tsp Roasted Chicken Base*
- 4 cups light cream
- 4 cups cooked wild rice
- 2 lbs chicken breasts
- 2 tsp dried parsley
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp turmeric
This is what you need to do:
- Prepare the wild rice as directed & set aside. Use your favorite wild rice. In this recipe I use 2 boxes of Rice-A-Roni Long Grain Wild Rice and it’s the perfect amount. I like to get my veggies ready while the rice is cooking!
- You can also get the chicken going as the rice is cooking. Take the chicken breast and pound them out with a mallet, if you have one, to thin them out slightly and so they are the same thickness. Season with salt & pepper.
- In your dutch oven or stock pot that you are going to make the soup in, drizzle a couple tablespoons of olive oil on the bottom and heat up. Drop the seasoned chicken breasts in and brown both sides, slightly. It should take a few minutes on each side to get them cooked through. Depends on the thickness of the chicken. Don’t let the oil burn. You’ll need to continue cooking in the same pot!
- When the chicken is done, remove and set aside to cool. Then you can cut it into bite sized pieces.
- Into the same pot, while still hot – add the butter, chopped onion, diced carrots & celery. You’ll want to cook the veggies until just softened. Stirring constantly. Then add the parsley. Make sure to scrape all of that goodness off of the bottom of the pot while you’re stirring.
- Sprinkle the flour* over the softened veggies and mix thoroughly. Let the flour soak up all of the juices from the butter & veggies. Cook for a few minutes. It’s okay if it starts sticking to the bottom of the pot, just don’t let it get too dark.
*Use the corn starch option to make it Gluten-Free
- Now add the water and scrape up all of that good stuff on the bottom of the pot*
- Add the chicken base and give another good stir*
*You can use 8 cups chicken broth/stock in place of the water & chicken base
- Add the light cream and continue to stir so that it does not stick to the bottom of the pot.
- Add the chicken & the wild rice and give a good stir.
- Add the turmeric, salt & pepper. Stir & taste. Adjust seasonings to your liking.
- Simmer until it thickens slightly – don’t let it boil – it takes a good 10-15 minutes.It does thicken as it sets, too – if it gets too thick for you, just add more chicken broth to thin it out
It’s so good on it’s own, you don’t need anything else to go with it!
ENJOY THOROUGHLY =D