epicurious3.4
Creamy Chicken and Wild Rice Soup
I highly recommend making this creamy chicken and wild rice soup recipe a day or two ahead; it actually gets better after a night in the refrigerator.
👤 Gavin Kaysen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●knife
- ●bowl
📝 Preparation Steps
1
For the Chicken Stock
2
In a stockpot, combine all the ingredients. Cover and bring to a boil over high heat. Uncover the pot, reduce the heat to a gentle simmer, and cook for 1½ hours.
3
Remove from the heat and remove the chicken from the pot. Set aside. Strain the liquid into another pot and discard the solids.
4
Once the chicken is cool enough to handle, shred the meat from the bones using your hands and reserve for the soup. Some sections, like the breast, benefit from dicing with a knife to make equal 1-inch pieces. Discard the skin and bones.
5
The stock can be refrigerated for up to 4 days or frozen for up to 6 months.
6
For the Chicken and Wild Rice Soup
wild rice4 cups(about 2 pounds) poached chicken meat from making stock4 cups
7
In a large soup pot, heat the butter over medium-high heat. Add the fennel, celery, leek, onion, carrot, and garlic and sweat until soft and translucent, 3 to ⏱️ 4 minutes.
leek, white and light-green parts only, roughly chopped1medium leek, finely diced1(about 2 pounds) poached chicken meat from making stock4 cupslarge carrot, peeled and finely diced1
8
Add the stock and bring to a boil. Add the wild rice and salt, stirring to combine. Bring back to a simmer, cover, and cook until the rice pods have opened, 25 to ⏱️ 30 minutes.
wild rice4 cups(about 2 pounds) poached chicken meat from making stock4 cups
9
Add the cream, chicken, and black pepper and bring back up to a boil to combine flavors. Remove from the heat.
10
Divide the soup among bowls, garnish with parsley, and serve.
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