I could go through all the reasons why Chicken and Wild Rice Soup is a good idea: it’s cold out, you are probably getting over being sick, it’s an easy throw-ingredients-together dish, it goes well with a good book or a rom-com (not excluding guys here). Let’s face it, there is no reason NOT to have Chicken and Wild Rice Soup tonight. It’s just delicious. This soup is rich with flavor and grains and I threw in some veggies just for fun.
Here’s what you’ll need:
3 cups water
2 cups chicken broth
1/2 cup of half and half
1-1/2 cups of wild rice (I used a whole grain medley which turned out fantastic. It included: brown rice, rye, bulgur, wheat, red quinoa and wild rice)
1-1/2 cup shredded chicken
1/4 cup sliced zucchini
1/4 cup sliced yellow squash
1 tbsp cream cheese, room temperature
1/2 onion, chopped
Salt and pepper to taste
Begin by heating the liquid ingredients in a large pot, including water, chicken broth and half and half. Whisk in the room temperature cream cheese until smooth and there are no cream cheese clumps. When it begins to bubble, add the rice. Bring to a boil and then reduce heat. Season with salt and pepper.
When the rice begins to become tender (about 15-20 minutes), add the zucchini and yellow squash. You could get creative with the veggies and add broccoli, mushrooms, or potatoes. Ideas!
Allow soup to simmer for about 30 minutes. Meanwhile, cook the chicken in a skillet with some olive oil. When the chicken is cooked through, transfer it to a carving board to shred. Finally, add the shredded chicken to the soup and stir. The soup should be ready by the time you add the chicken. You can test the readiness of the soup by tasting to see if the rice is tender.