So here I am all hunkered down in my warm sweater. Outside the wind is a-howlin’, and I’m feeling darn chilly. (Of course I’m kind of chilly all the time. I’m like that joke from When Harry Met Sally. I have a coat on when it’s 70 degrees). 😀
But I’m all right with it being cold and blustery. I have a huge mug of lavender tea and I have creamy chicken wild rice soup!
I love me some soup. I could have it for a meal every day and be completely content. But I have to say that generally I go for the creamy soups more. This is a complete 360 from when I was a kid. Back then I was all about chicken noodle with a bunch of Saltines or oyster crackers on the side. But aren’t a lot of kids that way? I think it’s in the kid handbook or something, along with Dunkeroos. (Anyone else remember those? If you don’t, your probably healthier for it). 😉
I’ve been making this soup for a good while now. It’s inspired by a potato soup recipe that I found Tips From a Typical Mom. Basically I looked at that recipe, saw how creamy it was and thought “Hmm, I wonder if I could use that as a base for wild rice soup?” Answer: yes! In fact, if you like creamy soups like I do, you may want to use the base for a soup of your own. A creamy veggie soup would be lovely too.
I’ve had plenty of creamy soups before, but this stands out to me as creamier than the rest. And it only takes a stick of butter, whole milk, and heavy cream! Haha. I mean, you make a roux with butter and flour the way you would if you made pot pie. It doesn’t get much richer than that. 😎. It’s like Scrooge McDuck swimming in his money pool rich. 😀 Am I aging myself now?
It probably goes without saying that this isn’t a soup to make if you’re counting calories. This is soup to make when it’s getting frosty outside and you need a warm up.
If you’re in a cold climate like me, stay warm! If you’re not, you lucky duck!
- 1-1½ cups wild rice, cooked to package instructions.
- Meat of 1 rotisserie chicken
- ½ cup green onion
- 8 oz white mushrooms
- 4 cups whole milk
- 2 cups low sodium chicken broth
- ½ tsp kosher salt
- ½ tsp. seasoned salt
- ½ tsp. pepper
- 1 stick unsalted butter
- ½ cup all purpose flour
- ½ cup heavy cream
- Cook wild rice according to package instructions and set aside when done.
- Pick the meat off of the rotisserie chicken and set aside.
- In a large soup pot over medium heat, heat up some olive oil. When hot, add onions and mushrooms and let cook for 2-3 minutes, until softened.
- Add milk, broth, salt, seasoned salt, and pepper. Cook over medium heat until very hot, about 8 minutes. (Don't let it come to a boil).
- Meanwhile, in a small saucepan melt the butter. When melted, add in flour and stir constantly until all of the flour is incorporated and it begins to bubble, about 3 minutes.
- While whisking the soup constantly, add in the butter mixture and stir until incorporated.
- Allow soup to simmer for 30 minutes on low so the flavors can meld. In the last ten minutes of this time, add in the rice and chicken.
- Add in the cream and stir until combined.