Welcome back to QCK!
It’s been a pretty warm winter here in MN and I’m definitely grateful but I’m ready for it to be over. I’m really missing the sun these days. This time of year I always turn to warm, easy foods that are comforting, but still full of veggies, protein, and essential vitamins to keep me going – like this chicken and wild rice soup.
It’s warm, it’s creamy, it’s flavorful, and it’s packed with all sorts of vegetables and herbs to keep up the nutrients. I made sure to load it up with plenty of garlic, onion, and lemon for immune support as well as celery, carrot, and handfuls of fresh herbs. But what really makes this soup delicious is the base – the broth! It’s such an underrated step, but if your broth isn’t flavorful, your soup will just be meh. I recently heard about Taking Stock bone broth and decided to give it a try. I tested this recipe with both salted and unsalted and the results were wonderful both times. All of their stocks are beautifully crafted and slow simmered to add a real depth to the flavor of the soup that you don’t find with average store bought broths. I absolutely recommend.
Add Ons and Substitutions
- Fresh garlic can be subbed with garlic powder, you’ll need a good two tablespoons.
- Fresh onion can be subbed with one tablespoon of onion powder.
- All fresh herbs can be subbed with dried herbs.
- Chicken stock can be subbed with vegetable stock.
- You can also add: kale or artichokes.
Recipe
| Prep: 15 Min | Cook: 4 hr | Servings: 4 | Category: Soups |
Ingredients
- 1 (16 fl oz) bag of Taking Stock Salted Chicken Bone Broth
- 1 Tbsp Olive Oil
- 1 lb Raw Chicken Breast or Thigh
- 3 Cloves of Garlic, minced
- 1 Large Yellow Onion, diced
- 2 Carrots, peeled and thinly sliced
- 2 Celery Stalks, sliced
- 1 C Wild Rice
- 2 Tbsp Soy Sauce
- 1 tsp Kosher Salt
- 1 tsp Paprika
- 1 tsp Cayenne
- 1 Tbsp Fresh Thyme
- 1 Tbsp Fresh Oregano
- 2-3 Rosemary Stalks
- 6-8 Black Peppercorns, whole
- 2 Tbsp Unsalted Butter
- 2 Tbsp All Purpose Flour
- 1/2 C Heavy Whipping Cream
- Salt to Taste
- Cheese Cloth and Butchers Twine
Directions
- In a crockpot on high, combine olive oil, chicken breast, garlic, onion, carrot, celery, wild rice, soy sauce, salt paprika, cayenne. Cover with stock and add water if needed.
- Wrap the thyme, oregano, rosemary and peppercorns in cheese cloth and tie it tightly with butchers twine so nothing falls out, place in the crockpot.
- Allow that to sit for 3 hours on high, stirring occasionally – add a pinch or two of salt each time you stir.
- Remove the chicken and pull it apart using two forks – place the pulled chicken back into the soup.
- Once the chicken is back into the soup, use a small sauce pan to make a roux by melting the butter over medium-high heat. Whisk in the flour until a wet sand texture forms, then gradually whisk in the heavy cream. Bring that up in temperature, whisking constantly until the cream is hot and begins to thicken.
- Remove from heat and season with salt and ground black pepper.
- Gradually pour the roux into the slow cooker of soup, stirring constantly until the soup is even and creamy.
- Allow it to cook for another 30 minutes so all the flavors combine.
- Serve hot. Leftovers can be refrigerated up to 4 days or frozen up to one month.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!
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