Chicken Wild Rice Soup


It is freeeeeeeeezing outside.  Like the -17 wind chill kind of freezing.  So cold that I nearly grew frost on my eyebrows this morning just going from my car into the grocery store.  It makes me want to do a whole lot of absolutely nothing except for stay in my cozy house and whip up a pot of cozy, warm, comforting soup; this chicken wild rice wonder is perfect for just that, so rich and just plain delicious.  It’s considered a Minnesota staple and I tell you what…it’s one of the only things that makes this states winter weather bearable for me.  Warming at its best!

Chicken Wild Rice Soup

Adapted from Lunds and Byerlys


1 Tablespoon Butter

1 Tablespoons Olive Oil

1 Cup Diced Onion

1 Cup Diced Carrot

1/2 Teaspoon Dried Thyme

2 Cups Cooked Wild Rice

2 Cups Cooked Shredded Chicken (rotisserie chicken is fast and a great time saver for this recipe)

1 1/2 Teaspoons Salt

1/2 Teaspoon Pepper

3-4 Cups Chicken Stock

1 Cup Heavy Cream

1 Tablespoon White Wine Vinegar

1/4 Cup Sliced or Slivered Almonds


Melt butter and olive oil over medium heat in a heavy soup pot or dutch oven.  Add onion, carrot and thyme and sauté until onion begins to soften, about 5 minutes.  Add the rice, chicken, salt and pepper and enough chicken stock to cover the ingredients by about 1 inch.  Bring to a boil, reduce heat and let simmer for 10 minutes.  Stir in cream, vinegar and almonds, return to a simmer and let cook for 5 minutes.  Season with salt and pepper to taste.  Serves 4-6.



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