As the weather has gotten colder, I'd been thinking about making a chicken and wild rice soup, and it was a winner here at Casa Phillips. The great thing about wild rice is that you can cook a pound of it, and then freeze what you don't use to toss into other dishes later.
Chicken and Wild Rice Soup
This is a great way to use up leftover chicken or holiday turkey.
1/4 cup unsalted butter
1 cup finely chopped onion
3 medium carrots, chopped
3 ribs celery, chopped including the leaves
1/4 cup all-purpose flour
6 cups chicken or vegetable broth
2 cups cooked chicken, cut into bite sized pieces
2 cups cooked wild rice
salt and pepper
In a Dutch oven, heat the butter, and saute the onion, carrots, and celery for 4 to 5 minutes, until the vegetables have softened.
Add the flour, and cook for 2 to 3 minutes, whisking constantly.
Gradually add the broth, and bring to a boil.
Add the chicken and wild rice, and simmer for 10 minutes.
Season with salt and pepper and serve. The soup can be refrigerated for up to 4 days, or frozen for 2 months.
You can jazz this up by adding some heavy cream for a more luxurious mouth-feel, or add some other vegetables, like sauteed mushrooms, zucchini, or spinach. Buon appetito.