When I married my husband I could hardly make a bowl of edible Mac and Cheese, but after we stood hand and hand promising to live out our vows my Mother-in-law handed me a special little yellow index card notebook. Inside was a bunch of her son’s favorite family recipes. On one of those cards was her yummy Chicken Wild Rice Soup. I was thrilled to have something that was handed down from her table to mine. It is by far Minnesota’s Best Chicken Wild Rice Soup Recipe I have had and I wanted to share it with you, today.
What You Need
1 Cup Wild Rice
1 Rotisserie Chicken
4 Cups Chicken Broth
1/4 Package Liptons Onion Soup Mix
4 Tablespoons Butter
1 Cup Half and Half
1 Can Cream of Chicken Soup
1 Can Cream of Potato Soup
What You Need To Do With It All
Cook your wild rice as said on the package. While that is cooking you will want to start pulling apart the rotisserie chicken into shredded pieces. Set the chicken aside once you are done. Next slice bite-size pieces out of the carrots, celery and red onion. I use about 1/4 of the red onion because my family doesn’t like onions as much as I do, however if it was up to me I would use 1/2 of the onion. Heat the butter in a large stock pan then add in the veggies. Once they are more tender add in the chicken broth, Lipton’s soup seasoning, Half and Half, canned soups to the pot. Stir together well. The next step is to add in the Wild Rice and the shredded chicken to the soup. Heat on medium until everything is steaming hot.
Add a dash of salt to the soup before serving with a nice loaf of garlic french bread on the side. I also pair it with a large green toss salad, too. A big bowl of homemade soup in the winter is the best! This chicken wild rice soup is my family’s favorite recipe – so thick and creamy and full of chicken, carrots, and wild rice.
Let us know what is your family’s favorite soup? Leave the answer in the comments below –