Chicken and Wild Rice Soup with Artichoke Hearts

Use leftover chicken or turkey, and wild rice harvested nearby, to make this lovely soup

Chicken and Wild Rice Soup with Artichoke Hearts

Print Grocery List Print Recipe
Serves: 6 Total Time: 1 hour and 20 minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 3 celery ribs, cut into 1/2-inch pieces
  • 2 carrots, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons finely chopped thyme
  • Salt
  • Pepper
  • 1/4 cup all-purpose flour
  • 1 cup wild rice (5 ounces)
  • 2 quarts chicken stock or low-sodium broth
  • 1 cup frozen artichoke hearts
  • 2 cups water
  • 4 cups bite-size pieces of roasted chicken or turkey
  • 1 cup heavy cream

Instructions

1

In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.

2

Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.

3

Add the chicken and artichoke hearts and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
 

Add to Recipe Box

Newsletter

You Might Also Like

No Comments

Leave a Reply

s2Member®