Chicken Wild Rice Soup

I grew up in Wisconsin. That meant a good deal of my time was spent being cold, or warming up from the cold. The first snow usually comes in October, and I remember there being snow just days before my birthday.

My birthday is in May, y’all.

It definitely doesn’t get as cold here in central Texas, but I can’t imagine winter without a big pot of soup, stew, or chili cooking away all day long. I never had this soup when I was a kid, but it quickly became a favorite in our house. You can easily substitute turkey to help use up Thanksgiving leftovers.

Chicken Wild Rice Soup

1/2 cup butter
1 chopped onion
1/2 cup chopped celery
1 cup chopped carrots
1/2 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
2 cups cooked and shredded chicken
1/2 tsp salt
1/2 tsp curry powder
1/4 tsp mustard powder
1/2 tsp dried parsley
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/2 cup white wine
1/2 cup milk

Melt butter in large stockpot over medium heat. Stir in the onion, celery, and carrots and saute until onions are translucent and carrots are tender. Add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring to a boil, reduce heat to low, and let simmer.

Add rice, chicken, salt, spices to taste, and white wine. Allow to heat through, then add milk (add more for creamier soup). Let simmer for 1 to 2 hours.