Yesterday we had baked chicken fajitas and there was a couple of cups of chicken leftover. So naturally I thought of whipping up some Wild Rice and Chicken Soup! Besides it is the coldest day in years so thick, bubbly soup and Snuggies were called for!
This is a recipe I came across when I moved to Minnesota and was looking for “native” foods. Up here wild rice is king and I am now a royal subject. We have been tinkering with the recipe ever since. I rarely use the celery. The king of my castle hates it.
Let me know if you like it.
1 small onion (or half of a large one)
1/2 cup butter
1/2 cup flour
2 cans evaporated milk (or 3 cups half and half)
3 cups chicken broth
2 cups cooked wild rice
2 cups shredded or chopped cooked chicken
1/2 cup chopped celery
1/2 cup sliced mushrooms
1/2 cup parsley
Saute onions in butter. Add flour to make a thick roux. Slowly add broth and milk with a whisk.
Cook over medium heat stirring constantly until slightly thickened. Add rice, salt, chicken, vegetables, and parsley. Simmer 5–10 minutes. If soup is too thick, thing with broth. Serves 8.