This soup is pretty light, so it is a good summer soup. I just like soup. It’s comforting. I serve this one with a salad and homemade biscuits that I take the time to roll and cut out so that they’re small and cute and serve those with some herbed butter. It’s on the menu this week! Have a great Wednesday!
NOTE: Wild rice takes a little longer to cook than regular white rice (between 45-60 minutes), so be sure to plan accordingly. 🙂
Chicken & Wild Rice Soup
1/2 cup uncooked wild rice
4 tablespoons butter
1 medium onion, chopped
1 cup celery, diced (I leave this out as no one in my house likes celery.)
3 tablespoons flour (I used self-rising)
salt and pepper to taste
1 can (10 oz.) chicken broth
2 cups milk
2 cups diced, cooked chicken
Prepare wild rice according to package directions. Melt butter in a large pot over medium heat. Add onion and celery, and saute for 8-10 minutes. Stir in flour, salt, and pepper. Add chicken broth and milk and whisk until it starts to thicken. Add cooked rice and diced chicken; simmer about 10 minutes.