Cheesy Chicken and Wild Rice Soup By Mom De Cuisine
We are a soup family. Although, it is not because my family loves soup (in fact, I’m sure if you were to poll them, they would unanimously agree they don’t like it for dinner). But we are a soup family because I love to make the stuff, soup is my therapy. There is just something about chopping, sautéing, stirring, and smelling that calms my being. Somehow, over a pot of soup, my thoughts become clear, my problems find solutions, and the world feels right.
When I found a bag of wild rice soup in my local Mercadona, I flashed back to our brief visit back to the States. My husband and I ordered bowls of chicken and wild rice soup from room service to warm our insides from the frigid Minnesota winter (which felt even more extreme after living in the Arabian desert for almost two years). And in those bowls, we found comfort from the cold and in some small way, comfort from loss.
And now that the holiday season is approaching, I find myself making soup, seeking peace from grief, calming my soul with it’s warmth. Because it’s in soup that all is right with the world again.
Cheesey Chicken and Wild Rice Soup Recipe
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Lunch, Main Dish, Soup, Starter
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Casual Party, Formal Party
- 3 tablespoons Unsalted Butter
- 2 Large Carrots (Chopped)
- 1 Medium Leek (Cleaned and chopped)
- 2 stalks Celery (Chopped)
- 1 Large Onion (Chopped)
- 4 cloves Garlic (Chopped)
- 1lb Chicken Pieces, bone in (breasts, thighs (or what ever your preference))
- 3 tablespoons All-Purpose Flour
- 5 cups Chicken Stock (Reduced sodium)
- 1 cup Sharp Cheddar Cheese (Shredded)
- 1.5 cups Wild Rice
- handful Flat Leaf Parsley (To garnish)
- 1 teaspoon Fresh Ground Black Pepper
- Salt (To taste)
In a large, heavy-bottomed pot over medium heat, melt the butter.
Add the carrots, leeks, celery. onion and sautee 4-5 minutes or until they begin to soften and brown. Add garlic and sautee one minute more.
Add the flour and stir the vegetables 2-3 minutes, or until the flour and butter have combined.
Add 1/2 cup of the stock to the pot and stir until the mixture is thick and without lumps. Slowly add the remaining liquid, stiring to prevent lumps.
Add the chicken to the broth and bring to a boil. Cover and simmer until the chicken is cooked through, about 20 minutes.
Remove the chicken from the broth and shred or chop the chicken, discarding the bones. Return meat to the pot. Taste and add salt/pepper as preferred.
While the chicken cooks, cook rice according to package directions
Add the rice to a bowl, and cover with soup. Garnish with parsley.
This soup base can be frozen, omitting the rice.