Creamy Chicken Wild Rice Soup

Wild Rice soup is a big thing in Minnesota and a staple of my childhood. My grandma gave me her recipe and I finally got around to making it. Oh did it bring me back!

I grew up in a town in Minnesota with 350 people. My great-great grandpa founded the town and it was one of those towns where everyone grew up together, everyone knew each other, etc. You couldn't get away with anything! It's also corn country, so there are a ton of farms. I took piano lessons with one of my classmates' mom and she lived out about 2 miles from my grandparents' house. I would ride the bus to my grandma's house and my grandpa drove me to my lesson. I got to spend the night at their house and then ride the bus back into town to school the next day. I absolutely loved spending the night. I always got the best food and my grandpa always made homemade popcorn with lots of butter :)

I know there are plenty of times my grandma made this soup for me. It's creamy and has lots of different textures and flavors. It doesn't look the most appetizing, but it's so good.

(Print)
What you need:

• 4 cups chicken broth
• 1/2 cup wild rice
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tsp. minced garlic
• 1 cup sliced carrots
• 1/4 tsp. pepper
• 3 cups cooked, shredded chicken
• 2 cups half and half
• 1/2 cup flour

Directions:

Place broth, rice, veggies, seasonings, and chicken into a large pot. Stir.
Bring to a boil, then lower heat and simmer for an hour or two.

30 minutes before serving, add half and half and flour. Simmer until thickened.

 

*For crockpot, place all ingredients except half and half and flour into crockpot. Cook on high for several hours, adding broth as needed. Then 30 minutes before serving, add half and half and flour.

Grandma Jane's Note: I double the amount listed and freeze one cup servings for a quick and easy meal on a cool evening.

Recipe from My Grandma Jane

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