Creamy Chicken Minnesota Wild Rice Soup

🧂 Ingredients

• 1 cup raw wild rice

  (rinsed thoroughly in hot water using a fine mesh sieve)
• 9 cups chicken stock

  (divided - 6 cups for the soup, 3 cups for cooking the wild rice)
• ¼ cup butter

  (salted)
• ½ cup yellow onion

  (peeled, finely diced)
• 3 medium carrots

  (washed, diced)
• 4 ribs celery

  (washed, diced - use the green leaves from the celery if you have them)
• 2 whole bay leaves
• ½ teaspoon dried thyme
• 1 tablespoon fresh parsley

  (chopped - use another ½ to tablespoon of chopped parsley to garnish, if desired)
• ¼ teaspoon garlic powder
• 1 cube chicken bouillon

  (I prefer the Knorr brand cubes)
• ½ teaspoon each, salt & pepper

  (to taste)
• ¼ cup dry white wine

  (I like Pinot Grigio - or substitute some more chicken broth)
• 2 cups cooked chicken

  (chopped or pulled chicken, skin removed)
• ½ cup heavy cream

Instructions

• 1 Minnesota wild rice should be thoroughly rinsed in hot water for at least 30
  seconds. Start the rinsed 1 cup raw wild rice in a saucepan with the heated
  3-cup portion of 9 cups chicken stock while you prep the rest of the soup
  ingredients (follow the cooking instructions on the packaging with these
  exceptions). *Using the chicken stock will add another layer of flavor to your
  wild rice, but I strain the cooked wild rice and discard the used stock as it
  may add a bitter flavor to the soup.
• 2 Melt the ¼ cup butter in a stock pot or a Dutch oven over medium heat. Add
  chopped ½ cup yellow onion, 3 medium carrots, and 4 ribs celery. Cook, stirring
  occasionally, until the onion is translucent and the carrots are softened, about
  5 minutes. *I like the mirepoix vegetables in this soup finely chopped, so I
  will often do a rough chop and blitz them a few times in a food processor.
• 3 Add seasoning (½ teaspoon dried thyme, 1 tablespoon fresh parsley, ¼ teaspoon
  garlic powder, ½ teaspoon each, salt & pepper) as well as 2 whole bay leaves and
  the 1 cube chicken bouillon. Add ¼ cup dry white wine and the remaining 6-cup
  portion of 9 cups chicken stock, then stir to combine.
• 4 Increase heat to high and bring the soup to a boil, then reduce heat to low,
  cover, and allow to simmer for 20 minutes.
• 5 Add chopped 2 cups cooked chicken, cooked Minnesota wild rice, and ½ cup heavy
  cream. Continue to simmer until heated through, about 4-5 minutes.
• 6 Remove bay leaves, taste, and adjust seasoning before serving.

Nutrition Info