chicken and wild rice soup

I woke up this morning to fall-like temps (that will stick around for maybe a day or two, thanks, Tennessee) and you know that had me all kinds of happy…and dreaming of making soup for dinner tonight. There is nothing better than a big bowl of soup with a side of crusty bread on a crisp, fall night and this soup is comfort food at its finest…and always hits the spot. Like with most soups in my arsenal, this recipe came from researching and testing all kinds of different recipes until I was happy with the finished product. Good thing Taylor and Annie…and baby boy…like soup because I am all about it once September rolls around.


  • 1 cup wild rice (my favorite is Lundberg)
  • 3-4 tablespoons EVOO
  • 1/2 sweet onion, finely chopped
  • 3 medium carrots, peeled and chopped
  • pinch of dried or fresh thyme
  • 3/4 AP cup flour
  • 8 cups chicken stock
  • 1.5 – 2 cups cooked chicken (make your own or use a rotisserie chicken)
  • 8 oz mushrooms, your choice, cleaned and sliced
  • 1 cup half and half

To make: 

Cook rice according to directions on box/bag.

In a large pot, add EVOO, onion and carrots, and saute on medium heat for about 3 minutes until everything is soft. Add thyme and flour and cook for another 2-3 minutes while stirring – you want to cook the flour flavor out without burning it.

Pour in chicken stock and bring to a boil.

Add cooked chicken, mushrooms and plenty of salt and pepper. I like to add extra pepper (and a dash of cayenne!) to kick up the spice even more. Turn heat down and simmer for 10-15 minutes.

Add cooked wild rice and that glorious half and half. Bring soup back to a boil and check for any additional seasoning you might want to add.

Turn off the heat, pour into soup bowls and serve with some crusty garlic bread because YUM. Enjoy!

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