Warming the soul… Minnesota style

A few weeks back I wanted to surprise my team with lunch to honor all of the hard work they have been doing. In a somewhat sly fashion, I determined that the only soup that all of my team members enjoy is Chicken Wild Rice. Of course, this is one that I have never made before but thought is appropriate for the chilly weather we have been experiencing.

With that in mind I dove into a million recipes on the internet, and drew from the front-runners to make up this batch.

Here’s what you need:
– 2 rotisserie chickens (I used Target’s Savory seasoned)
– 12-16 cups of water
– 5 large carrots; peeled, trimmed and cut into bite size chunks
– 3 stalks of celery; trimmed and cut into bite size chunks
– 1 tablespoon of black peppercorns
– 3 bay leaves
– 2 tablespoons butter
– 1 whole yellow onion; chopped
– 1 cup uncooked wild rice
– 1 cup heavy cream
– 1 cup greek yogurt
– 4 tablespoons cornstarch
– 4 teaspoons thyme
– 1/2 teaspoon salt (more or less for taste)
– 1/2 teaspoon black pepper (more or less for taste)
Note: This was enough for 5 people at work and leftovers at home– easy to 1/2 the recipe

Prep chicken by pulling the meat from the carcass; put the bones, skine and meat and any juices from the container into a pot. Cut all of the meat and set aside for later use.


Add water, celery, carrots, peppercorns and bay leaves to the pot. Bring the contents to a boil, and then reduce to a simmer. Cover the pan and allow the broth to simmer for at least one hour.



After an hour has passed, pour the broth through a strainer and into a large pot. Discard all the remnants.


Add melted butter into the now empty pot and add chopped onion. Allow this to cook until the onion is tender but not to the point of browning.



Then add the broth and wild rice. Bring the pot to a simmer and cover. Allowing the broth to simmer for about 45 minutes or until the rice is tender.

In a separate bowl, whisky heavy cream, greek yogurt and cornstarch. Ensure that the three ingredients mix into a smooth consistency. Slowly incorporate the mixture to the larger pot. Stir the soup until it thickens and return the contents to a simmer.

Next up, add the thyme, salt, pepper and chicken. Ensure that the chicken is heated through and serve with a loaf of crusty bread (yes, that’s a technical term).



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