This is a super Midwestern soup that’s similar to chicken noodle with a little creaminess and…the state grain of Minnesota…you guessed it…nutty, chewy, wild rice!
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons unsalted butter
- 2 carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- Kosher salt
- 2 cloves garlic, minced
- 1 fresh or dried bay leaf
- Freshly ground black pepper
- 8 cups low-sodium chicken stock
- 1 cup wild rice, rinsed
- 2 tablespoons chopped fresh flat-leaf Italian parsley, plus more for serving
- 1 tablespoon chopped fresh dill
- A few passes of freshly ground nutmeg
- 3 cups chopped roasted chicken
- 1/2 cup heavy cream, at room temperature
- Zest of 1/2 lemon
- Cayenne, for serving
- Crusty bread, for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the carrots, celery, onion and a few pinches of salt. Cook, stirring, until the vegetables are softened, 12 to 15 minutes. Add the garlic, bay leaf and a few turns of pepper and cook for 1 minute until fragrant. Add the chicken stock, wild rice, parsley, dill and nutmeg. Bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.
- Add the chicken and simmer for another 15 minutes, or until the wild rice is tender. Stir in the heavy cream and lemon zest. Taste and adjust the seasoning as desired.
- Ladle into bowls and dust each bowl with a pinch or two of cayenne before serving and a sprinkle of parsley. Enjoy with crusty bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 355 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 68 mg |
| Sodium | 913 mg |