Creamy Chicken Wild Rice Soup

It’s Fall here in Michigan, so naturally it’s starting to get chilly. The Fall foliage is a spectacle to  observe and fall in love with year after year, but then the bitter cold comes knocking at our door as soon as those leaves fall. Fall, the awkward transition between Fall and Winter as well as full-blown blistery cold Winter is the ideal time to indulge in a variety of soups.

I tend to lean more towards soups with genuine substance. My go-to staples include rotisserie chicken, wild rice and vegetables.

My current favorite is my creamy chicken wild rice soup jam-packed with flavor and deliciousness. Check our this tasty soup:

Ingredients:

• 1 rotisserie chicken or 1 pound of chicken breasts chopped into cubes
• 4 ounces of cooked and crumbled bacon
• 1 cup wild rice
• garlic to taste
• fresh Parmesan cheese
• 1/2 can of corn
• 1/2 small onion (purple or yellow)
• 1/2 cup of shredded carrot
• 1/2 cup of chopped celery
• 1 tbs fresh thyme leaves
•  1/2 tsp dried sage
• 1/2 tsp dried rosemary
• 5-5 1/2 cups of chicken broth (adjusted for those who prefer thicker soup over thinner soup)
• 4 ounces of cream cheese
•  1 1/2 cup of half and half
• 1/2 cup cornstarch
• salt and pepper to taste

Directions:

• Add rotisserie chicken to chicken broth in large pan
• Add in the garlic, thyme, sage and rosemary
• Stir in the cream cheese and 1/2 and 1/2
• Slowly combine in the corn, carrot, celery and rice
• Add in cornstarch and fresh Parmesan cheese
• bring mixture to boil, then put on low for 45 minutes
• (NOTE: this recipe can also be a slow cooker recipe. If combined into crock-pot, cook on high for 2 1/2- 3 hours on high low for 4 1/2-5 hours.)
• Once veggies are soft and rice is cooked, top the soup with fresh thyme and Parmesan
• Enjoy with your favorite bread

What other ingredients would you add into this soup to personalize to your taste?

If you like soup, check out our One-Pot Quick and Easy Tomato Basil and Tortellini Soup.