This soup is the ultimate winter comfort food. It’s creamy, savory and satisfying. Such a treat to have on a cold day!
Wild rice has such a delicious, nutty flavor. It also maintains its nicely chewy texture even after simmering it for a long time. I know that it’s expensive but this recipe only requires one cup. Plus, it makes about fourteen cups of soup so you get to enjoy that awesome wild rice flavor for at least a couple meals. Trader Joe’s seems to have the best price on wild rice that I can find so I get a couple bags when I’m there.
This soup is so deliciously, creamy and it has a lot of other flavors too. There’s quite a bit of poultry seasoning which gives it a nice savory base. Plus, there’s a little curry powder to amp up the flavor a bit more. The carrots and celery also give a nice, fresh component. It’s so yummy!
Depending on your schedule this can be simmered on the stove for about an hour or cooked in the crockpot on low for 8 hours. If I’m home I usually make this on the stove because it’s faster but it’s convenient to cook it in the crockpot if I’m going to be away. Also, I make my white sauce in the microwave and have included instructions for doing so in my recipe. If you want to make the white sauce on the stove, that will work out fine too. I just find that making it in the microwave is faster for me.
Ingredients
- 3 celery stalks, diced
- 4 carrots, diced
- 2 tablespoons dried minced onion
- 1 cup wild rice, rinsed
- 3 boneless, skinless chicken breasts (about 2 pounds)
- 8 cups chicken broth
- 1 tablespoon poultry seasoning
- ½ teaspoon curry powder
- ½ cup butter
- ¾ cup sorghum flour or regular flour*
- 4 cups whole milk
Instructions
Simmer everything except the last 3 ingredients for about 1 hour or cook in the crockpot on low for 8 hours. Remove the chicken, shred it and return in to the pot.
Melt the butter in a large bowl, whisk in the flour and slowly whisk in the milk. Microwave this in 2 minute intervals whisking in between until the mixture has thickened. Watch to make sure that it doesn’t boil over at the end. Add this white sauce to the soup and mix well. Salt to taste. This makes about 14 cups.
*This soup is gluten –free when sorghum flour is used. The sorghum flour adds a slightly heartier element to the soup which I like.