On Sundays, during the cooler months, The Hubs will make a pot of soup for our lunches during the week. They are often chosen by the healthy ingredients that make up the backbone of the soup. Here, baker Amanda Johnson uses leftover chicken or turkey and wild rice harvested nearby her North Dakota home to make this lovely chicken and rice soup.
Thyme, garlic, and the classic base of onions, carrots, and celery add aromatic depth. The Hubs went a step further and added a good portion of cremini mushrooms and added some dry vermouth. After it simmers, finish the soup with a drizzle of cream to add a touch of richness and sophistication.
Stored airtight in a cool area, wild rice has a nearly indefinite shelf life, so it’s a great pantry staple to keep on hand. In fact, it isn’t actually rice at all, but rather a semi-aquatic grass that grows naturally around the Great Lakes. Because it’s not starchy like true rice, the recipe includes a small amount of flour to thicken up the base. With its nutty flavor and hearty texture, wild rice adds interest here to the bite-sized bits of chicken and vegetables suspended in the soup’s creamy broth.
If you do not have leftover cooked chicken or turkey for this dish, use all of the meat from a 3-pound rotisserie chicken and cut it into bite-sized pieces. The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving so as not to break the cream.
Chicken and Wild Rice Soup
Ingredients
- 3 celery ribs, cut into 1/2-inch pieces
- 2 medium carrots, cut into 1/2-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 1/2 tsp. finely chopped thyme, divided
- Kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 8 oz. wild rice, thoroughly rinsed and drained
- 2 quarts chicken stock
- 2 cups water
- 4 cups roasted chicken or turkey, cut into bite-size pieces
- 1 cup heavy cream
- 6 Tbsp. unsalted butter, divided
- 1 lb. cremini mushrooms, cleaned, trimmed, and sliced
- 2 bay leaves, preferably fresh
Directions
- In a large saucepan or Dutch oven, melt 2 tablespoons of the butter over medium-high. Add the mushrooms and cook, stirring frequently until all of the liquid has evaporated and the mushrooms are beginning to brown. Remove them from the pan to a plate and set aside. Reduce the heat to medium.
- Add the remaining 4 tablespoons of butter to the pan. When melted, add the celery, carrots, onion, garlic, 1 1/2 teaspoons of thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the stock and water. Add the bay leaves. Bring to a boil, then simmer over moderately low heat, uncovered, stirring occasionally, until the vegetables are tender, about 40 minutes.
- Add the chicken and mushrooms and continue to simmer, uncovered, stirring occasionally until the wild rice is tender, about 20-25 minutes longer.
- Remove the pan from the stove. Stir in the cream, add the remaining 1 teaspoon of thyme, and season to taste with salt and pepper. Ladle the soup into bowls and serve.
Recipe from Amanda Johnson for Food & Wine Magazine
Accounting for Taste 