Get ready to make the best, most tasty Creamy Chicken Wild Rice soup. It will become a family favorite and you’ll be making it again and again. I first made a similar version of this recipe when I received the Marshall Field’s cook book as a gift from my mom years ago. The soup was served in the Walnut Room in Marshall Field’s in downtown Chicago. Oh how I miss Marshall Field’s but the soup lives on…
in this cookbook. I have modified the recipe for my family with a few different ingredients, make it in my Crock-Pot and it’s a huge batch to feed hungry mouths on the prairie.
Start off with chopping up a couple of leeks.
Chop one large onion.
In a frying pan, saute and simmer 2 TBSPS butter with the leeks and onion. Add 1 TBSP flour and stir.
Add 1 cup shredded or finely chopped carrot. Cover and simmer on low heat.
Then grab a few cans off your pantry shelf. On the rural North Dakota prairie, we need our shelves stocked in case of a blizzard or flood. There are no quick trips to anywhere like Wal-Mart. Thankfully our one and only prairie grocery store stays stocked and keeps my pantry stocked.
Add one can of chopped canned mushrooms or 1/2 cup of fresh sliced mushrooms to the vegetable mixture in the frying pan. Stirring occasionally and continue to simmer on low.
To your slow cooker, add one can of cream style corn.
Add 4 cups of cooked wild rice. I used to wait 45 minutes to make wild rice until I found this canned Minnesota wild rice on my grocery store shelf. I add 2 cans of this wild rice which equals 4 cups.
Add 4 cups of chopped skinless, boneless chicken to your slow cooker. I bake chicken breasts ahead of time and then just chop them for this soup. Or you can use some left over chicken or canned chicken breast.
Dump in your vegetable frying pan mixture into the slow cooker.
Add 8 cups of chicken broth.
Spice it up. This Penzey’s Jerk seasoning is a favorite and I add 1 tsp. but you can just add salt and freshly ground pepper if you’d like.
Season to taste. 1/2 tsp salt and plenty of freshly ground black pepper.
Add 1 cup sherry or sherry cooking wine.
Stir it all up and forget it about it for 3-4 hours in your slow cooker on low.
About 20 minutes before serving, add 2 cups of cream. Heavy cream. Or if you are trying to cut back on cream calories, just add milk but it won’t be as creamy and instead just be milky. I like creamy Chicken Wild Rice Soup.
Turn on your oven to 350F and toast a cup of silvered almonds. Or you can do it in a frying pan. However you toast almonds, go for it.
I picked up these fancy bread bowls off the prairie. I suppose I could learn to bake them if I baked bread but I thought would be fun way to serve the soup. It was a huge success. The bread soaked up the soup a bit and was fabulous to pull a part and eat after the soup was gone.
Sprinkle the toasted almonds over the bread bowl filled with creamy Chicken Wild Rice Soup.
Last week was National Almond Day and just for my California almond farmer friends I must tell you a little almond fact I have learned.
80% of the world’s almonds are grown by family farmers in California.
And I love almonds in my soup! Thanks almond farmers.
This Creamy Chicken Wild Rice Soup recipe is about to be your favorite homemade soup and you didn’t have to go to the Walnut Room in downtown Chicago to get it.
Get ready. You are going to love it.
Leeks, onion, carrots, mushrooms, butter, flour, salt, pepper, chicken broth, sherry, cream, chicken breast, cream style corn, wild rice and silvered almonds all served in a bowl or a fancy bread bowl.
It’s Hunk of Meat Monday.
What’s are you whipping up this week?
Do you make Chicken Wild Rice Soup? Are you going to rush to make it now?