Joanna Gaines Chicken and Wild Rice Soup Recipe
This Joanna Gaines Chicken and Wild Rice Soup Recipe is warm, creamy and very comforting. It is perfect for cold days.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup wild rice uncooked
- 6 cups chicken broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 cup milk or cream
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- Fresh parsley for garnish
Instructions
Cook the wild rice
- Rinse the wild rice well. Cook it in water according to package instructions. Set aside once it becomes tender and fluffy.
Prepare vegetables
- Chop onion, carrots, celery and garlic. Keep everything ready before starting. This makes cooking faster and easier.
Cook vegetables
- Heat butter and olive oil in a pot. Add onion, carrots and celery. Cook until soft and fragrant. Stir occasionally.
Add garlic and spices
- Add minced garlic, salt, pepper, and thyme. Cook for one minute. This step adds strong flavor to the soup base.
Add broth
- Pour chicken broth into the pot. Bring to a gentle boil. Let it simmer for 10 minutes so flavors blend well.
Add chicken and rice
- Add shredded chicken and cooked wild rice. Stir well. Let it cook for another 10 minutes on low heat.
Make creamy mixture
- In a bowl, mix flour with milk or cream. Stir until smooth. This helps thicken the soup nicely.
Add cream mixture
- Slowly pour the mixture into soup. Stir continuously. Let it cook for 5 to 7 minutes until soup becomes thick.
Final touches
- Taste and adjust seasoning if needed. Turn off heat. Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken to save time
- Add mushrooms for extra flavor
- Use half-and-half for balanced creaminess
- Add spinach at the end for nutrition
- Use brown rice if wild rice is not available
- Make it gluten-free by skipping flour
- Add lemon juice for fresh taste