Chicken and Wild Rice Soup

Cooked in crock pot, needed quite a bit of water. Added a rue instead of just heavy cream

Wild rice from Minnesota took at least an hour of simmering so keep that in mind. Used 4 cups broth and about 2 cups water.

I did 2 cups of more finely diced onion, carrot, and celery, and wish I had added 1.5-2 xs the wild rice mix to the soup this time. I add whole milk instead of cream just because I always have that on hand and the soup is still yummy! I use chopped rotisserie chicken that I freeze in 2 cup increments and I love the flavor/texture of it. I also add dried rosemary, thyme, and sage, to the sauteeing veggies before I add the flour to help develop the flavor more. This soup is a win!

This soup was delicious. The whole family loved it. Will make it again.

Honestly, we made a LOT of changes to this recipe. But with alterations, it is fantastic! Better than panera by a long shot! And we love theirs. More chicken, about 2 or 3 breasts worth. 4 carrots. We use wild rice blend and double it. Need to add more spices before it simmers. I do italian seasoning, cayenne pepper, salt and black pepper. Oh, and add way more fresh thyme than called for.

Very yummy! I used half the cream and no added salt (the broth and cooked chicken had enough). It could use extra veggies, and more rice as well. I used a wild rice mix which cooked in about 15-20 minutes (instead of the 40-45).