Super Creamy Chicken and Wild Rice Soup

I love Chicken and Wild Rice Soup!  It is delicious and filling!  Plus it is a one pot get it done kinda dish!  It is perfect for lunch the next day and dinner leftovers.  You can also easily freeze this soup for another day!  My version is quite creamy so if you like your chicken and wild rice soup thinner, just add water and it will do the trick!  I used low-fat sodium chicken broth and didn’t have to use much seasoning.  I decided to use the meat (white and dark) from a pre-cooked rotisserie chicken from the grocery store, this saved me loads of time plus the flavor was rotisserie heaven!  Of course you can always bake your own chicken to use like I did for my Chicken Pita with Creamy Tomato and Cucumber Pita recipe or cook it in the same pot as your soup but the pre-cooked option worked perfectly for this busy mom!  I hope you enjoy this recipe, my kids had two bowls the night I cooked this so to say the least they gave it two thumbs up!  My husband well he was like ummm post this baby!  Don’t forget to request more recipe love!

OH YEAH BABY!!

A LITTLE VEGGIE LOVIN

BROWN AND WILD RICE AND MUSHROOM KINDA YUM

CAN YOU SAY CREAMY

LUNCH LOVIN

RICH & CREAMY CHICKEN AND WILD RICE SOUP

INGREDIENTS:
2 cups uncooked brown and wild rice
2 tbsp. extra virgin olive oil
¼ cup shallots diced
1 cup sliced carrots
1 cup sliced celery
½ cup white cooking wine
1 cup diced baby bella mushrooms
12 cups low fat and sodium chicken broth
½ cup all-purpose flour
2 cups half and half
All the meat (white and dark) from one whole pre-cooked rotisserie chicken (shredded)
3 – 4 tsp. sea salt
2 -3 tsp. ground black pepper
1 – 2 tbsp. crushed garlic
2 tbsp. dried thyme

Ready, Set, Go:

1. Add extra virgin olive oil to a dutch oven or large pot over medium heat
2. Add shallots, carrots and celery and sauté until tender
3. Add cooking white wine and stir
4. Add chicken broth and brown and wild rice, cover and allow to cook over medium heat for 45 – 50 minutes
5. In a separate cup or bowl whisk all-purpose flour and half and half together until no lumps then add to the pot
6. Lastly, add the shredded meat from rotisserie chicken, garlic, sea salt, ground black pepper, dried thyme and mushrooms and stir, cover and allow to cooking 10 – 15 more minutes
7. Serve with Crackers or Baguette and ENJOY, ENJOY, ENJOY

TIPs:

1. If you’d prefer to bake your own chicken to shred, just follow my chicken baking recipe in my Chicken Pita with Creamy Tomato and Cucumber Pita Recipe
2. Too thick for your liking?  No worries, to thin the soup out just add some water
3. While your soup is cooking work on homework with the kids; multi-tasking at it’s finest

Utokia ~
Sizzle Sizzle Baby