Cream of Chicken & Rice Soup

It's February and winter is winding down. Well, unless you live in Montana where winter seems to go on forever. So, for those cold, rainy (or snowy) days that lay ahead, here is a soup recipe to warm your soul. 

For this recipe, I used a rotisserie chicken purchased from the deli at my local grocery store. I like using rotisserie chickens for many recipes from enchiladas to soups. Even though I love roasting my own chicken and having a great meal, I like these deli chickens for quick weeknight meals. Of course, you can use raw chicken in this recipe. Just add the chicken (diced) at the beginning of the cooking process when you are sautéing the onions and garlic. You can also use any type of leftover cooked chicken you have available. 

Make this recipe your own. I'm offering you the building blocks...

Cream of Chicken and Rice Soup

• 4 cups low sodium chicken stock
• 1 cup wild rice blend
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• ​1 yellow onion, diced small
• 1 clove garlic, minced
• 2 carrots, diced small
• Pinch red pepper flakes
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 2-3 cups cooked chicken, shredded
• 1 cup chopped kale or Swiss chard
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

In a small sauce pan, combine 2 cups stock and rice. Bring to a boil; cover and reduce heat to simmer. Cook for 20 minutes. 

While the rice is simmering, combine the olive oil and butter in a stock pot placed over medium heat. Add the onions, garlic, carrots, and red pepper flakes. Sauté for 5-8 minutes or until the vegetables are soft. Season lightly with salt and pepper. Lower the heat to medium low and add the flour and stir to make a roux. Cook for 1 minute. Stir in the remaining 2 cups of stock. Bring to a boil over medium heat; reduce heat to low. Add the cooked chicken and the rice (including the liquid). Simmer for 15-20 minutes. 

Stir in the milk.  Add the kale/chard and parsley. Adjust seasonings to taste. Serve with warm, crusty bread. ​