Chicken and wild rice soup
Kaye Lynn Meyer
Michael Meyer’s wife – HRRV Director of Philanthropy
When I bring a meal to a grieving friend, I try to take into consideration that they may not be hungry at mealtime for a traditional dinner, so I bring things that are easily heated up when they realize they haven’t eaten all day and really need something. I always try to include some fresh fruit cut up and ready to eat because it is healthy and sounds good when nothing else does. One of my first choices is a tub of homemade soup and some good crusty bread to dip in it. Soup is one of the ultimate comfort foods. This chicken wild rice soup recipe is generally a hit with most people. It is hearty but not too rich.
- ½ cup butter
- 1 medium diced onion
- 1 stalk celery, diced
- ½ cup carrots, diced
- ½ pound mushroom slices (I slice them up very thin and even chop them, so they cook down nicely)
- ½ cup flour
- 6 cups chicken broth
- 1 cup cooked wild rice (1/2 cup wild rice, 2 cups water, 1 teaspoon salt, bring to boil, cover, and simmer for 45 minutes). You can also find a can of wild rice in the rice section if you want to savetime.
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ teaspoon dry mustard
- ¼ teaspoon pepper
- 2 cups half and half
- 2 cups chopped up left over chicken breast, rotisserie chicken works great
Melt butter, sauté onions, mushrooms, celery and carrots. Cook and stir for 15 minutes or until veggies are tender and mushrooms are cooked way down.
Stir in flour and seasonings and cook and stir for 2 minutes.
Slowly stir in broth and simmer for 20 to 25 minutes, stirring often.
Stir in rice and chicken and simmer for about 20 minutes.
Stir in half and half and cook until heated through.