While some recipes call for adding cooked rice, maybe to use up any leftover rice, I would strongly urge you to use uncooked rice. Let the rice cook with all the base of the soup, the chicken stock, and the spices. The grains, while getting cooked, absorb the flavor and taste delicious. This is an excellent way to use up your leftover chicken, whether it be rotisserie or grilled chicken that you couldn’t finish and have put in the fridge. While using leftover cooked chicken, add it towards the end. This way, we do not overcook the chicken, allowing it to lose its moisture and end up dry and tough. The creamy texture of the soup comes from the heavy cream. The thickness and richness of the soup come from the roux we make while the rice cooks. You can substitute the roux with a cornstarch slurry to make it gluten-free. Mushrooms are optional, but you can add extra texture and umami. Wild rice is rich in nutrients and is preferred as a healthier choice. It is rich in protein, amino acids, and vitamins and contains a good percentage of the daily requirements of many minerals. It does have a good amount of fiber, like white rice, but the latter is rich in carbohydrates and does not claim to have significant amounts of the nutrients mentioned above. A wild rice blend is usually formed by mixing brown rice with long grains of brown rice. It may include basmati rice too. Brown rice is preferred as it shares the characteristic chewy texture of wild rice. Wild rice holds its shape upon cooking and does not become sticky. Chicken – You can use cooked chicken breast or leftover chicken like a rotisserie or grilled chicken. Skinless, boneless chicken breast is the preferred part of the bird for this soup recipe. Boneless chicken thighs will work great, too, and have more flavor. It takes a bit more time and is a good choice if you are not short of time. Wild rice blend – get a good blend from a nearby store. You can read the choice of grains in each blend variety and choose according to your liking. Wild and brown rice blend is preferred.Oil – Use a regular neutral oil like seed oil to saute some ingredients. Olive oil has a more robust flavor and affects the taste. Chopped onion & minced garlic – The usual aromatics used in preparing the base of the soup.Celery – the herby flavor of the celery elevates the soup. Carrots – are used as a vegetable in soup. Red pepper can be added. I have not used more vegetables as this soup is starchy enough.Chicken Stock – forms the flavor base for the soup. Get a good quality chicken stock. Homemade stock or chicken broth will work too.Bay leaf – a spice used to enhance the aroma and flavor.Italian seasoning – the mix of spices in Italian seasoning gives the perfect flavor profile for this soup.Heavy cream – to make the soup more creamy and rich. Half and half is a good substitute.Salt and pepper to taste Flip the breast piece and cook it again for another 4 minutes. Watch for similar whiteness to know when it is done. Take the chicken out and chop it into tiny pieces. You may also shred the chicken with a fork. Make sure to make tiny pieces, so you get other things in a soup in a spoonful. Your work becomes relatively easy if you chop leftover cooked or grilled chicken.
Make the base of the soup
To the same carousel, add more butter. Add onion, celery, and carrot. Saute them until the onion turns slightly pink. Add minced garlic and saute for another minute until it loses its raw smell. Now, sprinkle salt and pepper as per your taste and tolerance. You can add chicken stock, bay leaf, and Italian seasoning. Bring it to a boil, stir and then add the rice blend. Let it cook at high heat for 10 minutes and simmer for 30 minutes.
Make a roux
While the rice cooks, heat a pan and melt butter in it. Add an equal amount of all-purpose flour as butter, and start whisking. You should pour the chicken stock slowly while you whisk. It should form a smooth paste, and you are done. The roux can be slightly dark depending on how long you have cooked it.
Add roux to soup
Add the roux to the soup, followed by the cream. Whisk it well so the cream and roux mix with the soup. Add the chicken now. We are adding the chicken towards the end as we do not want to overcook it and make it dry and tough. Let it cook for another 10 minutes, and you are done. Sprinkle with chopped celery and serve. You can store it in the refrigerator for 3 days in an air-tight container. Reheat it in the microwave or casserole for a minute until you see the soup bubbling. Serve it hot. Sweet Corn Chicken Soup (Instant Pot and Stove Top) Lemon Chicken Orzo Soup Thai Chicken Coconut Soup (Tom Kha soup) Creamy Chicken Tortellini Soup Low Carb Chicken Taco Soup
