I recently started making soup on Sundays. I didn’t intend for this to become a tradition, but it quickly did. Every few Sundays, I would make a large pot of soup in my amazing dutch oven on the stovetop. My husband and I would enjoy some soup, then freeze the rest for the upcoming week. Not only is this a great way to use up some of the leftovers you have sitting around, it is incredibly easy and tasty!
Wild rice soup is probably one of my winter favorites. The smooth creamy base with hearty chicken and nutty wild rice, all complimented by fresh veggies make this soup the perfect way to warm up. Plus, this is one of those soups that is is actually better the next day, so it is great to freeze.
This particular recipe has quickly become a standard at our house. Mainly because, every once in a while I like to buy a whole roasted chicken at the grocery store. That means I don’t have to think about dinner. Just go home, and chow down. Since there are only 2 of us, it also means a lot of leftovers. So I make leftovers into delicious soup! It is also easy to make with any leftover vegetables you have around; you don’t have to stick to what is here. I left the mushrooms out, because they get somewhat slimy when cooked in a roux, but typically this type of soup would have mushrooms.
Adapted from What Megan’s Making
½ cup butter
1 medium yellow onion, finely chopped
½ cup chopped celery
1 cup carrots, sliced
¾ cup all-purpose flour
5 cups chicken broth
2 cups cooked wild rice
2 cups cooked chicken
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
2 cups whole milk
Melt the butter in a large pot or dutch oven over medium heat. Stir in the onion, cook for 2-3 minutes. Then add celery and carrots and sauté for 5-7 minutes, until vegetables all begin to become soft. Add salt, curry powder, mustard powder, parsley and ground black pepper, stir. Add flour and stir well. Cook the flour until fully incorporated into the excess butter. This is known as a roux and is what will make the soup creamy.
Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup to a boil and then reduce heat to low and let simmer, while stirring, until it has thickened slightly.
Next, add the chicken and rice to soup. Allow all the ingredients to heat through and then pour in the milk, stirring frequently. Let the soup gently simmer for 30 minutes to 1 hour, stirring occasionally to prevent sticking. It will thicken slowly as it cooks. Serve warm, or don’t! (like I said, it is delicious the next day)