We are finally having our first truly cold fall day here in Colorado. Nothing tastes better on a day like today than a steaming bowl of Chicken and Wild Rice Soup!
Are you like me and all you want to do on cold gloomy days is curl up with a blanket and watch a movie or read a good book? Cold days make it so hard to get out of bed and get motivated to get anything done. I should be painting the remaining bedrooms upstairs, but no, instead I’m wrapped up in my favorite blanket reading magazines and getting ideas for what to cook and bake during the holidays. Can you believe that Thanksgiving is only a few weeks away and that Christmas is in less that two months?! It doesn’t seem possible! It feels like just yesterday I was enjoying the perfect, warm summer days here in Colorado and now I’m prepping the house and yard for winter. The good thing is, winter in Colorado generally isn’t that horrible. Yes, we have our share of cold days and we get a few big snow storms, but for the most part the sun prevails, and I NEED my sun! For the occasional days when we don’t have sun I look forward to making a pot of this Chicken and Wild Rice Soup.
The recipe for this soup is one that I got from my mom. She used to make it when I was a kid and it was one of my favorites. I love the heartiness from the chicken and wild rice and the creaminess from the half and half. While this soup isn’t as healthy as a bowl of say chicken and noodle soup, I did make a few adjustments to the recipe to lighten it up.
The two changes that I made were cutting out two tablespoons of the butter and replacing some of the half and half with 2% milk. I didn’t eliminate all of the half and half because this soup really does benefit from some of it’s creaminess. Along with there being chicken and wild rice in the soup, there is also a generous amount of mushrooms, celery, and onion. These three vegetables add great flavor and texture to the soup. The secret ingredient that adds enormous flavor to the soup is the white wine. I’m a firm believer that using wine in certain dishes really amps up the flavor. Be sure to use real wine that you would drink and not that cooking wine garbage you buy in one of the aisles at the grocery store…seriously what is that junk? If you aren’t a big wine drinker, most liqueur stores sell small bottles in a 4 pack that are the perfect size for cooking, plus then you won’t be left with a big open bottle in your refrigerator. The next time you are faced with a cold dreary day, make a pot of this warm Chicken and Wild Rice Soup. It’s sure to brighten even the coldest of days!
More Soup Recipes
- 2 tablespoons butter
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup sliced cremini mushrooms
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup dry white wine
- 3 tablespoons flour
- 6 cups low sodium chicken broth
- 1 pound cooked and diced chicken breasts
- 2 cups cooked wild rice blend
- 1/2 cup low fat milk
- 1/2 cup half and half
- In a large pot melt the butter over medium high heat. Add in the diced onion, celery, and mushrooms and cook until tender, about 5 minutes.
- Reduce the heat to medium low and stir in the flour until it is completely incorporated, about 2 minutes. Add in the white wine and cook for another minute.
- Gradually add in the chicken broth, stirring constantly, until slightly thickened and any lumps have dissolved. Add in the cooked diced chicken and cooked wild rice.
- Stir in the milk and half and half just until heated through, do not boil. Serve immediately.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 83mgSodium: 205mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 33g