Happy Halloween! This is such a fun day seeing all the little kiddos dressed up and having fun. We always have Hocus Pocus playing in the background and a pot of chili on the stove. This year however, my kiddos are too old for trick or treating so I’m going to change up the menu. Now that they’re older and have a more sophisticated palllet, I’m going to have a pot of chicken and wild rice soup on the stove. This isn’t some foo foo soup where you eat a bowl and you’re still hungry afterwards. This is a thick, chunky, hearty, stick to your ribs kind of soup. There are chunks of tender chicken, grains of wild rice, tender veggies, and a thick creamy broth. This is such a comforting soup. It’s the kind of soup that makes you happy inside when you eat it!
First, sauté some garlic, shallots, carrots, celery, and mushrooms in a little bit of butter. I’ve been on a shallot kick lately. They have a milder flavor than onions. But, if you have onion on hand that would work just fine. Next, deglaze the pan with a little bit of white wine. Deglaze just means adding cold liquid to a hot pan to get any brown bits off the bottom of the pan. There is a ton of great flavor in those brown bits. After deglazing the pan and letting the wine cook out, stir in some flour to thicken your soup. Let the flour cook a minute or so, then add chicken broth and fresh thyme. You could use your favorite herb. Sage would be really great too. I also add a parmesan cheese rind for extra flavor. Whenever we finish up a chunk of parmesan cheese, I freeze the rind for occasions like this.
Let the soup cook until it thickens, then add some cooked wild rice, some cooked cubed chicken, and some heavy cream.
Mix it all together and get ready to get happy!
For the fam, I serve up chicken and wild rice soup with a spoon.
But if you’re like me, you won’t need any stinking spoon, that’s what bread is for!
Spoon, bread, or whatever utensil you choose, this soup is delicious! I hope you have a very Happy Halloween!