Creamy Chicken & Wild Rice Soup
The Spice & Tea Exchange
approximately 3 quarts
Tender chicken, earthy wild rice, and aromatic vegetables simmer in a rich, velvety broth for a comforting bowl with layered flavor and hearty texture. Warm, satisfying, and gently savory, it’s the kind of cozy meal perfect for chilly days.
Ingredients
4 Tbsp olive oil
1 small yellow onion, peeled and diced
2 medium carrots, peeled and diced
2 ribs celery, diced
2 tsp Garden Mirepoix Sea Salt, divided
2 tsp Salt-Free Vik’s Garlic Fix! Spice Blend
1.5 tsp Pork & Poultry Spice Blend
4 Tbsp all-purpose flour
6 cups chicken stock or broth
2 ea Bay Leaves – Hand Selected
2 to 3 cups cooked chicken, shredded or chopped
2 cups cooked wild rice
2 cups milk or half & half
¼ cup fresh parsley leaves, chopped
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Creamy Chicken & Wild Rice Soup (Kit)
Directions
- Heat olive oil in a large soup pot over medium-high heat. Add onion; sauté for about 4 minutes, stirring occasionally. Add carrots, celery, and 1 teaspoon Garden Mirepoix Sea Salt; sauté until tender, 4 to 5 minutes. Add Salt-Free Vik’s Garlic Fix! Spice Blend and Pork & Poultry Spice Blend; sauté until fragrant, 1 to 2 minutes.
- Sprinkle all-purpose flour over sautéed vegetables. Cook for 1 to 2 minutes, stirring frequently so the flour does not stick or burn at the bottom of the pot.
- Gradually add the chicken stock, stirring with each addition to ensure any clumps of flour melt into the stock. Add Bay Leaves – Hand Selected. When soup reaches a simmer, reduce heat to medium-low; cook for 15 minutes until vegetables are tender. Stir the soup every 5 to 7 minutes.
- Stir in cooked chicken and wild rice; simmer an additional 15 minutes for flavors to meld and rice warms through. Lower heat; stir in milk, chopped parsley, and remaining teaspoon Garden Mirepoix Sea Salt. Taste and adjust seasoning, as needed. Serve with crusty bread.