Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely chicken and rice soup. Thyme and garlic adds aromatic depth to the soup, along with the classic base of onions, carrots, and celery. After simmering the soup, finish it with a drizzle of cream to add a touch of richness. Slideshow: More Chicken Soup Recipes
The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving.
Pair creamy soups with full-bodied, unoaked white wines like Chenin Blanc from South Africa.
I thought the recipe was amazing!!! However, I made everything in the crockpot.
Read MoreThis is the first time I've used (true) wild rice in a recipe. It was delicious!!! I cubed raw chicken breast and added it to the sauteeded vegetables. Cooked it a bit before adding homemade chicken broth (no water). I also added sliced baby bella mushrooms and a pinch of red chili flakes, and a couple tablespoons of soy sauce for extra depth. My husband, brother, and myself all loved it!! It was even better the next day. Amazing flavor.
Read MoreThis recipe is so tasty and easy! I added cayenne pepper and chipotle pepper to add a little heat. I also used canned unsweetened coconut milk instead of heavy cream. Turned out awesome!
Read MoreThis recipe didn't work well for me. I used wild rice, which takes a very long time to cook, so it absorbed all of the chicken broth that I put in there to cook up the rice. Next time I will cook the rice separate from the soup and add to it after it's cooked. The flavor was a bit bland, I needed to add a lot of salt and pepper in my bowl.
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