It is the most wonderful time of the year!
It’s here, It’s here! December is here! I’m originally from Minnesota, so December isn’t quite the same scenery here in Phoenix, you know the whole lack of snow thing. But still, it is such a nostalgic time of year. And hey, it was a chilly 39 degrees this morning when I went running, so there is that. Now, I know some people aren’t the nostalgic type, but I am. And some of my best memories go hand in hand with all the comforting meals that all our moms would whip up. Enter: Creamy Chicken and Wild Rice Soup.
It’s funny, or at least it’s funny in my opinion, the older I get, the more I crave recipes like this creamy chicken and wild rice soup. It is just too darn good! One bite and I’m instantly back to memories of trying to get off my soaked cold snow pants because my mom called for dinner. Shortly after, I would be greeted with a warm bowl of creamy chicken and wild rice soup. Obviously served with a crusty loaf of bread and butter.
Get ready to learn some French techniques when making this Creamy Chicken and Wild Rice Soup!
This creamy chicken and wild rice soup is great because you get to practice some cooking basics like parching rice and making a roux. Which I know, I know, it sounds super fancy- but don’t worry, it is a breeze. And you’ll be able to tell everyone, in your best roaring 20’s accent, “Yes, this soup is extremely velvety due to the blonde roux I added”. Naturally, people will instantly think you’re a chef. So you are welcome friends.
Recipes like this creamy chicken and wild rice soup are great Sunday night dinners. They make the Sunday scaries not so frightful. I love making this recipe on Sunday and enjoying it all week! It is a perfect dish for the holidays when spending time with your loved ones.
Happy December Ya’ll!
Creamy Chicken and Wild Rice Soup
- Chicken Soup
- 1 cup Wild Rice
- 1.5 pound Chicken Tenderloin
- 1 Celery Stick, small diced
- 2 Carrots, peeled and cut into half moons
- 1/2 White Onion, small diced
- 1 tbsp Garlic, minced
- 8 cup, Chicken Stock
- 10 oz, Mushroom, sliced
- Salt and Pepper, to taste
- 1 Bay Leaf
- Juice of 1/2 Lemon
- 1 tsp Dried Thyme
- 1 tbsp Dried Oregano
- 1 1/2 tbsp Olive Oil
- Blonde Roux:
- 2 tbsp butter
- 2 tbsp flour
In large pot heat up olive oil on medium heat
Add garlic, onion, celery, and carrots stir and cook until fragrant
Add dried thyme and dried oregano
Season with salt and pepper
Add lemon juice
Add rice and stir, olive oil will coat rice, continue to stir for 2-3 minutes, rice will begin to have a nutty aroma this is called parching
Add chicken stock and stir
Add bay leaf
Bring to boil, reduce to a simmer
Allow to cook for 10-12 minutes, until cooked through
Once cooked, remove chicken, shred, and set aside
Cover soup pot with lid and allow to cook rice
Rice will take 50-60 minutes to cook
While rice is cooking you can make the roux
In small saute pan, add butter and cook on medium low heat
Once melted add in flour
Using a whisk continuously whisk flour and butter together while cooking
Butter/Flour mixture (roux) will start to smell like buttered popcorn when it is getting close to done
Once it is a golden color it is done, take off heat
Once rice is cooked add in shredded chicken
Add roux, whisk, and bring soup to a boil
Soup will start to thicken
When it has thickened, it is done
Season with appropriate salt
Serve with a crusty loaf of bread