Wild rice & chicken soup

We should be out of soup season by now. It’s May but we are stuck in this seemingly endless cycle of stormy cold weather, punctuated with beautiful days so we think spring is finally here, and then it’s back to cold and rain or even snow. So soup is on the menu again. At least that’s a good thing with this recipe.

Several years ago (I’m embarrassed to even say how many years) my nephew and his wife and sister visited from Minnesota. They left me with a couple of bags of wild rice that occupied a remote corner of my fridge until my daughter gave me the instant pot she won but didn’t need. Real wild rice, harvested from a lake in Minnesota. As you may or may not know, it’s not really rice, but the seeds of wild native grasses that grow in shallow water. Be sure to use the real thing in this recipe.

The chicken can be diced and cooked in the soup, or add already cooked chicken to the soup when the thickener is added at the end.

– Joan, 17 May 2019

Wild rice & chicken soup

  • 4-5 carrots, cubedIMG_1280
  • 4-5 stalks celery, chopped
  • 1 large onion, chopped
  • 1-2 potatoes, peeled and cubed
  • 8 oz. mushrooms, sliced and sauteéd in 2-3 tablespoons butter
  • 3 cloves garlic, crushed and finely minced
  • 1 cup uncooked wild rice
  • 4 cups chicken stock
  • 2 cups diced chicken, cooked or 2 chicken breasts, uncooked and cut into 3/4″ pieces
  • 1 teaspoon poultry seasoning
  • 3 6″ stems fresh thyme, or 1/2 teaspoon dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

IMG_1282Sauté the celery and onion using the instant pot’s sear or sauté function for about 10 minutes. Add all the rest of the ingredients, including chicken if it is not cooked. Close the lid and set the timer for 45 minutes. Release steam manually after cooking.

While the soup is cooking, prepare the thickener. Melt 6 tablespoons of butter in a large frying or sauté pan. Stir in 1/3 cup of all-purpose flour, mixing till it’s all incorporated and smooth. Turn heat to low and let this cook for a few minutes, stirring occasionally. Gradually add 1½ cups milk, stirring constantly to prevent lumps as it cooks and thickens.

Open the instant pot after releasing the steam. Add cooked chicken now if you haven’t cooked chicken in the soup, and the thickener. Stir well and let it sit for about 10 minutes to heat the chicken. Leftover soup may be refrigerated for 3-5 days or frozen.



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