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Creamy Chicken or Turkey Wild Rice Soup

There’s nothing like a warm, comforting bowl of soup on a chilly, foggy, or rainy day... And this soup is PERFECT for after Thanksgiving to use up leftover turkey or turkey stock. This Cream of Chicken and Wild Rice Soup has been a family favorite for years. Admittedly we ate more soup when we lived in Chi-town (Winters, Brrrr) but we still enjoy this soup when the May Grey or Rainy winters hit us in SoCal.
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Prep Time 35 minutes
Cook Time 2 hours
Course Soup
Cuisine American
Servings 10 Servings
Calories 287 kcal

Ingredients
  

Main Components

  • 4 C Chicken - or Turkey meat, in bite sized pieces
  • 8 C Stock - Chicken or Turkey
  • 1½ C Wild Rice - I used slightly more than 1.5 C last go... could go up to 1¾C or so easily.

Vegetables

  • 1 Tbl Butter - or olive oil
  • 6 Large Carrots - or about 1.5 - 2 C Diced
  • 6 Large Stalks Celery - or about 1.5 - 2 C Diced
  • 1 Large Onion - or about 1 C Diced
  • 4 Large Garlic Cloves - or about 1.5 Tbl Minced
  • 2 tsp Fresh Rosemary - minced

Creamy Bits

  • ⅓ C Flour
  • 2 C Half and Half - can use heavy cream
  • ¾ C Milk - can use all half and half or any combo really

Finishing Soup

  • ¾ tsp Salt
  • ½ tsp Pepper
  • 1¼ tsp Vinegar - or lemon juice

Instructions
 

  • Organize your Ingredients.
  • Clean and Chop all your Vegetables.
  • Saute the Celery, Onion and Carrot in a large pot with some butter or olive oil stirring for a few minutes. Add some S&P to the veg.
  • Partially cover veg, and sweat for about 10 minutes.
  • Add the Garlic - and cook for 1-2 min till it smells all nice and garlic-y
  • Add the rosemary and stir till you smell the rosemary. (1-2 min)
  • Add the broth, meat, and rice. Bring to boil, then reduce to simmer. Simmer about 1 hour 15 min - and then check your rice and continue cooking based on texture of the rice. (This is assuming it's wild rice. If using other types of rice check much earlier for white (20 min) or brown (30 min))
  • Mix up your preference and amounts of heavy cream, milk, 1/2 and 1/2 etc. to make 2 ¾ C total. In a bowl whisk the milk / cream with the flour.
  • Add the creamy bits to your soup. Simmer for 8-10 minutes till thick and warm. Taste the soup - how is the S&P ? Do you need more? Add the vinegar / acid to the soup and re-taste and see how it changes with just that little bit!
  • Serve to your friends and family !!! (Do you have fresh rolls or bread to share?)

Notes

The base recipe was from Food.com which was pulled from Cooking Light in 2001. I veg'd it up and changed the ratios from the original. 

Nutrition

Calories: 287kcalCarbohydrates: 33gProtein: 12gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 1144mgPotassium: 428mgFiber: 3gSugar: 8gVitamin A: 7915IUVitamin C: 5mgCalcium: 105mgIron: 1mg
Keyword brown rice, carrots, Celery, Chicken, Chicken Stock, Garlic, Onion, Turkey, Turkey Stock, White Rice, Wild Rice
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