This soup is great to make on a lazy afternoon or when you have some light housekeeping that keeps you around the kitchen. The first step in making the soup is cooking the chicken and then simmering that liquid down for stock which becomes the base of your soup. So you're warned - it's time consuming! But as anything in the kitchen that is time consuming and spends a lot of time simmering, the flavors will develop and it's amazing! You won't regret spending an afternoon making this chicken soup.
Started eating before we could take a picture in the bowl
Here's what we did [Inspiration from Pioneer Woman's Chicken & Rice Soup]
- Cover 2 bone-in chicken breasts with water (~1 quart) and bring to a boil with onion, carrot, celery scraps. Boil 8-10 minutes or until chicken is done. Once chicken is done remove from pot and place aside. After chicken has cooled remove meat and put bones / skin back into pot. Allow to simmer while rice cooks (45 minutes).
- While chicken is cooking, saute diced onions, carrots, and celery in a saucepan. Once all veggies have softened remove and set aside. Cook wild rice (1 cup uncooked) in now empty saucepan according to package directions (ours 45 minutes).
- Set cooked chicken (shred it or dice it) and sauteed vegetables in fridge until ready to use.
- After rice is cooked and stock has now developed flavor, remove everything from the stock (veg scraps and bones). Place cooked shredded chicken, sauteed vegetables, and rice into stock pot.
- Make a roux to thicken soup: In the rice saucepan, melt 3 tablespoons of butter. When it is all melted, adding 3 tablespoons of flour whisking constantly. Stir until thickened and then add it to the pot of chicken broth. Stir well.
- Combine everything together in stock pot and simmer on low until ready to eat.
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