When the autumn breeze carries a slight chill and the day’s end draws near, there’s nothing quite like a comforting bowl of soup to wrap you in its warmth. This Chicken and Wild Rice Soup, a timeless classic, is that comforting embrace you seek on a chilly evening. Filled to the brim with tender chicken and nutty wild rice, each spoonful feels like a heartfelt hug from your kitchen.

This soup marries comfort and flavor in a way that’s truly special. It’s a testament to the magic of simplicity—quality ingredients, thoughtfully combined, and simmered to perfection. So, ladle up a generous serving, cozy up with your favorite blanket, and let this delightful soup be your culinary companion on those brisk fall nights.

Ingredients:

  • 2 chicken breasts, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup sliced mushrooms
  • 1 cup wild rice
  • water (as needed to cover rice mixture)
  • salt & pepper to taste
  • 1 12-oz. can evaporated milk
  • 1 tablespoon flour

Directions:

  1. In a large soup pot, brown chicken; remove chicken.  
  2. In the same pot, sauté onions and celery adding a small amount of oil if necessary.  
  3. Add chicken, mushrooms, and wild rice to the pot.  Generously cover with water.  Season with salt and pepper.  
  4. Cover and simmer over low heat for 45 minutes to 1 hour, allowing the wild rice to cook thoroughly.  Watch the water level as the rice absorbs the water while cooking. 
  5. Just before serving, whisk the flour into the milk and add to the soup.  
  6. Simmer for a few minutes, until slightly thickened.