Chicken Wild Rice Soup
Fall is finally, finally, hitting Texas which means it's no longer 90+ degrees every day and I couldn't be happier. While soup isn't my favorite thing to eat, I find a weird comfort in making a big batch of soup or chili on the weekends to last the whole week. It's cost effective and saves time after work since I can reheat a bowl of it and dinner is made!
The past few weeks have been busy! I was in Chicago in October to see Hamilton which is as incredible as everyone makes it sound. Though I listened to the original cast recording over and over again, I was blown away by the talent of the Chicago crew. That same night, the Cubs won the NLCS so the city was buzzing with optimism.
Last weekend I was in the San Francisco Bay area visiting my college roommate. We explored several National Parks and did all the touristy things one should do when they are in SF. Side note - go to the gym before you head to SF and spend a lot of time on legs, it's super hilly. If you follow me on Instagram, you probably saw pictures of my travels, and if you don't follow me you probably should.
Then the election happened.
And now, I'm sitting in my apartment trying to catch up on chores and sleep, but was craving some chicken wild rice soup. You can take the girl out of the midwest, but can't take the midwest out of the girl. This is a simple soup that can come together in about an hour or can take all day if you'd rather throw it in a crockpot. I made mine on the stovetop in a 5.5 qt dutch oven and should last me the rest of the week.
Chicken Wild Rice Soup
1 stick unsalted butter
2 cups chopped celery
2 cups chopped carrots
2 cups chopped onion
3 cups pulled chicken
8 cups reduced sodium/unsalted chicken stock
3 sprigs fresh thyme
2 sprigs rosemary
2 bay leaves
2 cups wild rice blend (I used this blend)
salt and pepper
In a heavy bottom stockpot or dutch oven, melt the stick of butter over medium heat. Once the butter is melted, add in the celery, carrots, and onions. Let the aromatics sweat down and soften for about 10 minutes. Add the chicken, stock, thyme, rosemary, and bay leaves. Stir and let it come to a boil. Once at a rapid boil, add in the rice, stir, reduce to a simmer, and cover for 30-40 minutes until the rice is cooked. Add salt and pepper as needed. Serve.