Minnesota Creamy Chicken Wild Rice Soup

In a large stock pot, add olive oil and onions and just cook until tender and a little browned. Add minced garlic and cook for just a minute so as not to burn.

Add water, bring to a boil, add carrots, celery, potatoes, wild rice and chicken (all raw/uncooked). Add spices, reduce heat, cover and simmer for 50 minutes, until rice is tender.

In a separate pan, melt butter. Stir in flour, then stir in cream. Cook and stir until bubbly, about 1 minute. Slowly add cream mixture to rice mixture, stirring constantly. Heat through and enjoy.

This soup is actually better the next day after the flavors have had a chance to marry and get all happy. You may need to add more cream (or milk if you prefer) if it thickens too much after cooling.

Also, if you’re grossed out about cubing raw chicken or cooking your veggies with it, you can add cooked/cubed chicken at the end with the milk, but you might want to substitute the water for chicken broth, or the flavor won’t be there (but maybe back off the seasonings if the broth is well seasoned, especially the salt). I just like how this soup makes its own broth as it cooks everything together; I’m kinda lazy that way! Enjoy!