
Wild rice has been a staple of the northern portion of our country for thousands of years. Members of the Ojibwe tribe harvested it from the Great Lakes region long before Minnesota was even a state. In the 1970s, Minnesota even made wild rice the official state grain (who knew there was such a thing?). Â
Once summer fades into fall and the cooler weather and snow blows in, our minds naturally drift to warmer, cozier meals. This is the time of year when I make a lot of hot dishes, soup and other oven-baked meals. Â
One of our absolute favorite soups to make is chicken wild rice soup. The chicken in my recipe can be substituted for turkey or even goose. Â
Serves: 6Â
IngredientsÂ
- 1 lb of chicken, cooked and cubedÂ
- 3 cups cooked wild riceÂ
- 1 can of condensed cream of mushroom soupÂ
- 64 oz chicken brothÂ
- 3 ribs of celery, chopped in 1/4-inch piecesÂ
- 2 large carrots, gratedÂ
- 2 cups mushrooms, slicedÂ
- 1/2 cup onion, finely choppedÂ
- 1 tsp of chicken bouillon Â
- 1 tsp. granulated garlic Â
- 1 tsp. dried parsleyÂ
- 1/4 cup organic all-purpose flourÂ
- 1/4 cup butterÂ
- Salt, optionalÂ
- Fresh ground black pepper, optionalÂ
- Slivered almonds, optionalÂ
Read more: Warm up your winter day with a pot of this chicken and vegetable soup!
PreparationÂ
Pre-cook the chicken and wild rice. Â
In a large pot, combine chicken broth, garlic, celery, carrots, mushrooms, onions and chicken bullion. Bring to a boil, then reduce heat to a simmer for about 20 minutes, until the vegetables are tender.Â
In another large pot, make a roux with the butter and flour. Whisk continually until it creates a paste. Slowly pour in the veggies and broth, and stir well. Increase the heat to high and stir for two to three minutes, until the soup thickens. Â
Add in the chicken, cream of mushroom soup, parsley and rice. Heat thoroughly and enjoy.Â
Serve with slivered almonds.Â
NotesÂ
If using goose for this recipe, cook it in a crockpot to tenderize it. Pull it apart before mixing into the soup.Â
Skip the dried parsley if you have fresh. Instead, simply garnish the soup before serving.Â