One of my favorite parts of fall is the food. Now that the weather has turned chilly, I’ve been on a soup bender. This one will warm your toes quite nicely. Enjoy it in front of a crackling fire. If, like me, you don’t have a fireplace, now is the time to pop in your fake fire DVD.
Creamy Chicken and Wild Rice Soup
Adapted from CHOW
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 medium carrots, finely chopped
- 3 large celery stalks, finely chopped
- 2 medium garlic cloves, minced
- 1 15-oz can diced tomatoes, drained
- 12 cups homemade or low-sodium chicken broth
- 1 1/2 cups wild rice or wild rice blend
- chopped meat from one rotisserie chicken*
- 1/4 cup parsley, chopped
- 1/2-3/4 cup half and half
- In a large pot or dutch oven, heat the oil over medium-high heat. When the oil is hot, add the onion, carrots, and celery. Cook, stirring occasionally, until the veggies are soft and starting to brown. Add the garlic and cook for another minute or two.
- Add the broth, diced tomatoes, and rice. Bring to a boil, then reduce the heat. Simmer, covered, until the rice is cooked, about 50 minutes.
- Add the chicken and season with salt and freshly ground black pepper. Simmer until chicken is warmed through, about 10 minutes.
- Stir in the parsley and cream. Taste it. Then add more salt and pepper as needed.
- Optional: Doctor your soup by adding any or all of the following: parmesan cheese, cayenne, hot sauce, lemon juice, more cream.
* Using a rotisserie chicken is the lazy lady’s method. If you want to use raw chicken, you can add about 2 pounds of chopped breasts and/or thighs roughly 10 minutes before the rice is done. Don’t worry about precise timing. You can’t really overcook wild rice. Just make sure the chicken is cooked before you serve.