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Creamy Fall Wild Rice Soup

A creamy, delicious soup which features RiceSelect wild rice, carrots, butternut squash, celery, onion, spices, heavy cream, broth and chicken. This soup is extra yummy and filling by using RiceSelect wild rice - full of whole grains with a great nutty flavor. Feels like a warm hug on a cold day - so perfect for the chilly months ahead.
Course Soup
Prep Time 10 minutes
Servings 8 servings

Ingredients

  • 2 carrots peeled and sliced
  • 2 celery stalks diced
  • 1 small onion diced
  • 1 small butternut squash peeled and cut into small chunks
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3-4 garlic cloves finely minced
  • 2 tablespoons flour
  • 2 teaspoons umami mushroom seasoning
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste I used about 2 teaspoons salt
  • 8 cup broth
  • 1 cup RiceSelect Royal Blend
  • 4-5 stalks fresh thyme**
  • 2 sage leaves
  • 1 bay leave
  • 1 cup heavy cream
  • 2 cups kale

Instructions

  1. Heat olive oil in a large pot or dutch oven over medium-high heat. Add in carrots, celery, onion, and butternut squash. Season with salt and pepper. Cook for 6-8 minutes, or until veggies are slightly tender. Add in butter and garlic and cook util garlic is fragrant, about 1 minute.
  2. Add in flour and seasonings so flour coats the vegetables and creates a roux, about 1-2 minutes.
  3. Add in broth, rice, and herbs. Cook for 15-20 minutes or until rice is fully cooked. Remove herbs.
  4. Add in heavy cream, cooked chopped chicken, and kale and cook until kale is slightly wilted and chicken warmed through.
  5. Serve and enjoy!

Recipe Notes

**I like to tie my herbs together with baker’s twine so it’s easier to remove later.