Minnesota Chicken Wild Rice Soup

Slow cooked and creamy filled with tender chicken, veggies and wild rice. Serve with a crusty baguette or in a bread bowl.

Course Soup

Cuisine American

Keyword Comfort food, Dutch oven recipes, Fall cooking

Servings 8

Melt 4 tbsp. butter in a Dutch oven or large stock pot on medium-low heat. Add diced onion, celery, and S&P to the pot and cook for 5 minutes until soft and fragrant.
Sprinkle in 1 tbsp. of poultry seasoning and cook for another few minutes. Heating the seasoning with the onion-celery mix brings out extra flavor.
With heat still on a medium-low setting, whisk in 1/4 cup of flour and stir continuously for 2 minutes to cook out the flour taste.
PAY ATTENTION- Here is where I teach you how to get a perfect creamy base. Get a whisk is step one. Take about ½ cup of the chicken broth and pour into the pot- immediately start whisking the flour mixture vigorously to smooth out lumps. Add another cup of broth and whisk until smooth. Repeat until all 6 cups of chicken broth are whisked smoothly into the soup. Adding the broth in smaller increments like this results in perfect soup texture. TURN HEAT TO HIGH.
Rinse 1 cup of wild rice and stir into pot.
Season chicken breasts with salt and pepper and add into the pot whole. Toss in a bay leaf.
Once soup begins to boil, pop on a lid, turn heat down to low and don't touch for 45 minutes. Remove cover and stir.
Remove the chicken and set aside to cool and cut up. We will return the diced chicken to the pot at the end to warm through.
Stir in heavy cream, carrots, and almonds. Cook on low uncovered for one hour, stirring every 15 minutes. Add the chicken back in to warm up.
Serve with a crusty baguette or in a bread bowl.

Any leftover chicken will also work in this recipe along with a rotisserie chicken.