Hi everyone!! I hope you all enjoyed your Thanksgiving, I know I sure did!! This Thanksgiving was my first white Thanksgiving…I’m used to being able to go outside and maybe needing jeans and a long sleeve shirt on, but here in North Dakota a puffy coat with layers is required. One thing that is very important to remember after Thanksgiving is to not starve yourself afterwards to make up for all of the food you ate on the big holiday. For me I ate on leftovers this weekend and Sunday night I made chicken and wild rice soup. It was snowing most of the day on Sunday and the weather was pretty chilly, so a hearty soup sounded good. It was my first time making it and I think it turned out pretty good!!
This soup provides a good balanced meal because it’s got a whole grain (the wild rice), protein (the chicken), lots of veggies (carrots, celery, onion), there’s a good portion of dairy (milk), and not to mention it’s WARM!! A warm cozy meal is a must in these below freezing temps.
Here is my recipe for Wild Rice Chicken Soup! I hope it keeps you as warm as it kept me!!
Wild Rice Chicken Soup
- Bacon (5-6 slices), slices into 1″ cuts
- 2 cups shredded carrots
- 2 cups chopped celery (~3 ribs)
- 1 medium onion, diced
- 1 garlic clove, minced
- 1/2 tsp thyme
- 2 Tbs butter
- 4 cups chicken broth
- 1 tsp rosemary
- 3/4 cup whole milk (I used this in place of heavy cream because I had it on hand)
- 1 cup wild rice, uncooked
- 2 tsp salt
- 1/2 tsp ground pepper
- 2 chicken breasts, whole and raw
- 1/4 cup flour
- 3/4 cup whole milk
- Using an Instant Pot, set to sauté and add bacon and cook until done. Remove any additional grease, leaving behind 1 Tbs of the grease.
- Add carrots, celery, garlic, and onion. Cook until tender – a few minutes.
- Add butter and thyme, cook until butter is melted. Then add chicken broth, milk, and rosemary, stir until combined.
- Mix in wild rice, salt, and pepper.
- Place chicken breasts in mixture and push towards bottom until completely covered.
- Put lid on Instant Pot and change to pressure setting. Cook for 35 minutes.
- Once done, release vent to let out the pressure. When the pressure is released take off the lid and remove the chicken breasts.
- Add the flour and 3/4 cup whole milk to the mixture and stir in. Shred the chicken and add back into the soup. Mix until combined and enjoy!!!