Colder weather means it’s time to break out the soup recipes.Â I adaptedÂ this recipe so that it would be gluten free for my sister who lives in Minnesota and supplies me with wild rice.
Wild rice is actually a grass that grows in the cold water lakes and streams of Minnesota and Canada.Â It is high in protein and naturally contains no gluten.Â The latest batch of wild rice that I received came from Bemidji, Minnesota.Â Bemidji, Bemidji, BemidjiÂ -Â love the way that sounds.
Chicken Wild Rice Soup
Makes aboutÂ 8 cups of soup, 4 generous servings.Â I often double the recipe and freeze half of it for later.
6 TB butter (I use unsalted, adjust salt if using salted butter)
3 TB minced onion
1/2 cup rice flour (you may useÂ all-purpose flour if you do not care about it being gluten free, see note on cooking)
4Â cups good quality chicken broth
2 cups cooked wild rice
1/2 cupÂ diced carrots
1 13 ounce can of chicken breast, drained and shredded
3 TB slivered almonds
1/2 tsp salt (add an additional 1/4 tsp or to taste if using unsalted butter)
1 cup half-and-half
Note on the wild rice: This recipe works best if the wild rice is very soft.Â To prepare, cook 1/2 cup wild rice in 4 cups of water for 30 minutes.Â After cooking, allow the rice to sit at least another 30 to 45 minutes.Â I actually cook the rice in the morning and leave it on the stove for most of the day.Â Drain excess water before adding to the soup.Â This makes about 2 cups of cooked wild rice.Â But if it’s over 2 cups that’s okay.Â That’s the beauty of making soup – you can beÂ flexible.Â Just toss it all in there!
Soup: Melt butter in saucepan and saute onion until tender.Â Blend in flour and gradually stir in broth.Â Cook over medium heat, stirring until mixture comes to a boil.Â Boil and stir for one minute (this step is especially critical if using all-purpose flour to ensure that the soup does not taste pasty).Â Stir in wild rice, carrots, and chicken.Â Salt to taste.Â Bring to a simmer and simmer for 5 minutes.Â Blend in half-and-half and bring to serving temperature.Â Serve.
Notes:Â Don’t be intimidated by soups.Â They are easy and flexible.Â If you cut up a carrot and it’s over 1/2 cup.Â Don’t worry, be happy – just throw it in there!Â If you decide to use a rotisserie chicken or some other baked chicken and you have more or less than 13 ounces.Â Don’t worry, by happy – just throw it in there!Â No one will ever know that you didn’t use exact measurements.Â The very reason I adapted this recipe is so that it matched the most commonly available ingredients and sizes.
This is a nice, thick, creamy soup.Â TheÂ carrots and almonds add a nice and interesting crunchiness.Â Very satisfying.