Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup is a classic soup in areas where wild rice is grown. These areas include the Upper Midwest, and throughout Canada. You find exceptional versions in many restaurants in Minnesota. Some versions made without chicken as a vegetarian or vegan dish. For the rice blend, we use one which has both wild and white rice, which adds extra body to the soup. Our Garlic Rapture Seasoning provides the right balance of garlic and other spices which adds a savory flavor to the soup. If you like it as much as we do, you’ll make it throughout the year when you just want a delicious bowl of soup.

We have another Chicken Wild Rice Soup Recipe as well.  It has an equally savory flavor, but uses a different spice & herb blend. It also has mushrooms, and topped with toasted pine nuts.  We like them both, so if you want to look, please click HERE. You might make them both as we do.

Serves 4 to 6

Ingredients:
2 Large Boneless Skinless Chicken Breasts, (about 1 ½ pounds), Cut Into ¾” Pieces
2 Tablespoons Butter (or Olive Oil)
2 Tablespoons Sheffield’s Garlic Rapture
1 Large Onion Chopped
2 Large Stalks Celery, Chopped
2 Large Carrots, Peeled and Chopped
12 Cups Low Sodium Chicken Stock
1 Cup Uncooked Wild Rice Blend (We use one which has wild rice & white rice.)
2 Teaspoons Kosher Flake Salt
2 Teaspoons Freshly Ground Black Pepper

Directions:
In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the chicken and 1 tablespoon of the Garlic Rapture. Cook 3 to 4 minutes until light brown on all sides, turning a couple times. Transfer the chicken to a bowl. Set aside.

Add the second tablespoon of butter to the skillet. Add the chopped onion, celery, carrot and the second tablespoon of the Garlic Rapture. Sauté for 3 to 4 minutes until the onions are translucent, stirring frequently so they don’t burn.

Transfer the vegetables and chicken to a large stock pot. Add the chicken stock, wild rice blend, salt and pepper. Bring to a boil, reduce heat and simmer for about 45 minutes, or until the wild rice is chewy tender. Add more chicken stock if needed. Ladle into bowls and enjoy!