Grandma’s Chicken Wild Rice Soup
Carter and I celebrate Soup-tember the ninth month of every year as our official introduction to fall, and I always kick it off with a take on the Chicken Wild Rice soup my Grandma Barb was famous for at the Victorian Tea Room she owned for years in Genoa, Illinois.
Ingredients
4 tablespoons butter
3 celery ribs, chopped into 1/2 inch pieces
3-4 carrots, cut into 1/2-inch pieces
1 head of broccoli, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons finely chopped thyme
Salt
Pepper
1/4 cup all-purpose gluten free flour
1 1/2 cup wild rice
2 quarts (8 cups) chicken stock or low-sodium broth
2 cups water
Old Bay seasoning
Garlic powder
4 cups bite-size pieces of roasted chicken
1 cup heavy cream
Directions
In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, broccoli, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
Add in roasted chicken.
Simmer soup, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with pepper, old bay, and garlic power (to taste). Keep saucepan on simmer/low for 3-6 hours, stirring every 30 minutes.
