Wild Rice Chicken Soup

My most requested cold weather recipe is this fantastic wild rice chicken soup with carrots, beautiful orange sweet potatoes, and an abundance of earthy wild rice. Always on winter repeat in our home! Bonus: can be easily converted to gluten free.

Course Dinner, Soup

Cuisine American

Keyword Chicken Wild Rice Soup, Creamy Chicken and Wild Rice Soup, Wild Rice Soup

Prep Time 15

Cook Time 45

Servings

Calories 457kcal

Author Tami Steggell

Equipment

8 Qt. Stock Pot

Ingredients

2 cups Wild Rice uncooked
4 cups Water cold tap
¼ cup Olive Oil
1 large Sweet Onion
1 ½ cups Celery rinsed, chopped w/ leaves
⅓ c Knorr Chicken Bouillon (5tbs/80g), + 1 tbs
2 cups Carrots (13oz/380g) 3 large, diced
1 Large Orange Sweet Potato peeled and diced (1lb 10oz/760g)
2-32 oz Chicken Stock reserving 1 cup
3 tbs Corn Starch (27g) - in reserved broth
2 Rotisserie Chicken Breast diced, (20oz)
2 cups Heavy Cream (480ml) Darigold 40%

Instructions

Boil 2 raw cups of uncooked wild rice in 4 cups of cold tap water. Bring to boil, reduce to simmer, cover with lid for 45 minutes on low simmer. Set aside to add as the last ingredient.
Sauté 1 large, sweet onion in ¼ cup of olive oil 3-5 minutes. Add 1 ⅕ cups chopped celery sauté 3-5 more minutes. I like to include the leaves.
Add two 32oz cartons of chicken stock (Kirkland Costco brand). Reserve 1 cup to mix with corn starch later.
Add ⅓ c + 1 Tbs (64g) of Knorr Chicken Bouillon, diced carrots, and sweet potato to stock pot. Taste for flavor, add the extra 1 tbs (16g) of Knorr granulated bouillon for a bolder flavor. Bring to a low boil for 8-10 minutes to soften carrots. Be careful cutting the sweet potato, they are awkward and firm.
Prepare the roast chicken: While your vegetables are softening on a low boil prepare your chicken. Remove both breasts, chop into uniform bite size cubes, about 1” x 1”. By the time you are finished with this step your carrots and sweet potatoes will be soft in the hot broth. We are almost ready to bring all the components together.
Whisk together 1 cup of cold or room temp broth and 3 tbs of corn starch, add to low boiling broth. This will thicken your soup while allowing it to be gluten free. Stir, while watching for thickening. Feel free to add more corn starch for a thicker texture (always thin in a liquid like water or broth to avoid lumps).
Add your prepared wild rice and rotisserie chicken (Costco). Turn heat down or off.
Lastly, add 2 cups of heavy cream to finish off your soup. Voila! It is ready to serve.

Notes

Pro Tip #1: You can substitute 1.5 parts arrowroot for corn starch. I typically reserve arrowroot for brothy sauces that are clear. Corn Starch leads to a cloudy result, which is suitable for this cream-based soup. Traditional soups use a flour slurry at the front end of the soup but exclude any guest who may have gluten intolerances.
Pro Tip #2: I like the strength of all the bouillon I have called out to match the boldness of the wild rice. Feel free to add less and slowly add more to your liking.

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