This is a soup that will satisfy your entire family!
It’s thick. It’s rich. It’s creamy & It’s flavorful.
It’s comfort food!!!
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 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:
- 2 cups chopped sweet onion – usually 1 good size onion
- 2 cups chopped celery – about 6 stalks
- 2 cups chopped carrots – about 3-4, depending on how they are
- 1 cup unsalted butter (yes, 2 sticks!)
- 1 cup flour (or 1/2 cup corn starch)*
- 8 cups low sodium chicken broth**
- 4 cups light cream
- 4 cups cooked wild rice
- 2 lbs boneless, skinless chicken breasts – preparation is in directions
- 2 tsp dried parsley
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
This is what you need to do:
- Prepare the wild rice as directed & set aside.
In this recipe I use 2 boxes of Rice-A-Roni Long Grain Wild Rice and it’s the perfect amount. It takes about 25 minutes from start to finish.
- While rice is cooking, prepare your chicken.
- Preheat the oven at 400 degrees and line a small oven safe pan with parchment paper.
- Place chicken breasts on parchment and drizzle with olive oil. Season with salt & pepper. I like to use a salt-free garlic herb blend & lemon pepper.
-If necessary, clean the chicken of any fat or skin that gets tucked underneath when packaged and discard.
- Place the chicken into the preheated oven and bake until internal temperature reaches 165 degrees, about 20 minutes depending on the thickness of the chicken.
- When the chicken is done, set aside to cool. Then you can cut it into bite sized pieces. Save the juices from the baking dish and drizzle over chopped up chicken.
- While the chicken & rice are cooking, chop your veggies. Try to keep the carrots & celery the same size when chopping them.
- In a large stock pot add the butter, chopped onion, carrots & celery. You’ll want to cook the veggies until just softened. Stirring constantly. Takes around 15 minutes.
- Add the parsley and turmeric. 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. Stirring continuously. It’s okay if it starts sticking to the bottom of the pot, just don’t let it get too dark. You want to cook the flour, so it doesn’t taste raw. It will start to smell a little nutty. This is what you want.
*Use the corn starch option to make it Gluten-Free
- Now add the chicken broth** and scrape up all of that good stuff on the bottom of the pot
- **You can use 8 cups water & 2 Tbsp + 2 tsp chicken base. I like Better Than Bouillon
- 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.
- 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