Chicken, Wild Rice & Potato Soup

This might very well be the very first recipe I have ever posted that is actually one that is technically mine. Of course it was adapted from an original recipe, but I was the one who adapted it! I first tried the original recipe when I was a new mom and my friend, Natalie, brought dinner to us. She made this soup but it originally has mushrooms instead of potatoes. We are not a mushroom loving family so we have altered it to suit our own tastes.


Doesn't that just look yummy? Well, it's not the best picture ever, but it really is yummy! Soup just screams Fall to me. I am so happy that it has finally cooled down a bit where we live and it even rained the day I whipped this up. I have made this soup many times over the past year and it never disappoints me. Pair it with freshly made wheat bread and you have an amazing dinner.

Chicken, Wild Rice & Potato Soup

3/4 cup wild rice
6 1/2 cups chicken stock/broth
1 1/2 cups shredded carrots
1/2 cup chopped onion
2 cups peeled, diced potatoes
3/4 cup chopped celery
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. salt
1/4 tsp. black pepper
1 cup whipping cream (you can also use milk)
2 cups cooked, diced chicken (I bake mine at 350 for about 15-20 minutes. Put salt and pepper on it and cover it with chicken stock/broth to make it extra moist.)

In a large pot combine rice, 5 cups stock/broth, carrots, celery, potatoes, and onion. Bring to a boil, then reduce heat and simmer for 35-40 minutes, until rice is tender but still chewy. In a small sauce pan, melt butter and add flour, salt and pepper; let this boil for 30 seconds then slowly add in the remaining 1 1/2 cup stock/broth. Boil for 1-2 minutes. Add cream, or milk, and then add mixture to soup pot and stir in chopped chicken.

This soup makes 6-8 servings. It is also very flexible. You can add as much or as little of any of the vegetables listed (or add mushrooms, zucchini, squash, peas, or green beans). Sprinkle chopped parsley and shredded Parmesan cheese on top to add more flavor and texture.