Wild Rice Soup
On this rainy day in May there’s a chill in the air and nothing sounds better than a steamy bowl of soup. This wild rice soup is hearty, savory, rich and satisfying. I kept it light by using skim milk instead of my original recipe made with half and half. I assure you the rich flavor of the broth makes up for the thickness of a cream soup.
So slip into your warm furry slippers this weekend and grab a good book, make a pot of soup, and enjoy yourself. There’s always time for laundry, dishes, and projects. Monday will be here before you know it.
- 2 Tbsp olive oil
- 2 stalks celery with leafy tops
- 2 carrots
- 2 chicken breasts – sliced into thin ½ inch piecs
- 1 Tbsp McCormick's Chicken seasoning
- ½ tsp garlic powder,
- ½ tsp ground sage
- ½ tsp thyme
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 - 32 oz container orgainic chicken broth
- 1-14 oz can chicken broth
- ½ cup frozen corn
- 1½ cups cooked wild rice (or 1 can Canoe wild rice – drained)
- 3 Tbsp butter
- ¼ cup all purpose gluten-free flour
- 1 cup skim milk (if you like your soup thicker, you can use ½ and ½)
- 3 slices Kraft American cheese (or cheddar)
- In a large heavy soup pot, heat the olive oil and sauté the onion, celery, carrots and chicken.
- While sautéing, add the chicken seasoning, garlic powder, sage, thyme, sea salt and pepper. When chicken starts turning white, add the broth (both containers) and stir to combine. Add the corn and wild rice. Stir and cover simmering on low for 8-10 minutes.
- Meanwhile, make the cheese sauce. In a separate small saucepan, melt the butter over medium low heat. Whisk in the flour. Cook stirring constantly, for 1-2 min.
- Whisk in the milk and the three slices of Kraft American Cheese (cheddar).
- Bring to a slow boil, and cook stirring constantly until thickened.
- Stir the cheese sauce into the soup and cook on medium heat for 2-4 minutes to allow the sauce to thicken the soup and blend the flavors. Serve.