warm comfort in a bowl … Chicken and Wild Rice Soup

Freezing rain always makes me want soup. Hot, hearty, comforting bowls of soup that warm from the inside out are just the thing for these times. I live in a very old apartment with unpredictable radiator heat. Over the winter my apartment is either blazing hot or a bit chilly and I monitor the temperature through a series of simple steps honed over years of experience – open the window a smidge, close the window, put on socks, take off a sweatshirt, hide under a blanket. It’s a little involved but I’ve figured out how to make it work. In these instances, soup works very well too. As does a good supply of comfy loungewear and thick socks.

My standard soups for these times are chicken based, particularly chicken noodle. But for this one, I felt like a bit of a twist … Chicken & Wild Rice. It’s always on those soup bar lines during the winter around here but it’s never quite right to my tastes. It’s usually too thick, too pasty, too salty so this time I made a pot to my liking. I had a big bag of wild rice in my pantry that I purchased in a gas station outside of Duluth that was crying to be used. Minnesotans are very proud of their wild rice, and rightfully so. This rice was locally harvested, came a good price and it’s probably the best wild rice I’ve ever had. I wish my gas station stocked wild rice. Or maybe that’s not such a great idea.

So onto this soup … first up, a classic mirepoix of carrots, celery and onions are given a bit of a saute along with some sliced mushrooms because wild rice and mushrooms are meant to be together always. Chicken stock, fresh thyme and wild rice are then added and simmered for just under and hour until tender. Wild rice takes a damn long time to cook. Next into the pot is some shredded chicken and heavy cream, because I like a slightly creamy soup, more on the brothy side than thick and heavy. It’s quite delicious. I also like my soups heavy on the “stuff”, so accordingly, this isn’t very loose and soupy. Thin with additional broth if you prefer it a bit thinner.

Now lets talk about the chicken. I am not a fan of adding raw chicken into a soup to cook. It’s just not good – giving off weird foam and stringy bits and the texture is always less than great. Instead, I like to gently poach chicken breasts separately in salted water. Sure, it’s an extra step but not an overly taxing one and it makes for a much better soup in the end. So just do it.

It’s supposed to be cold this weekend. And there’s that other thing happening today. You need all the comfort you can get. Make a big pot, wrap yourself in a warm blanket and catch up on your Netflix que. I think that’s the best bet at this point.

Eight years ago: Sunchoke Soup
Seven years ago: Classic White Sandwich Bread
Six years ago: Quiche Lorraine & Caramelized Onion Tips
Five years ago: Roasted Banana Sorbet
Four years ago: Creamsicles
Three years ago: Baked Jelly Donuts, Potato Pizza
Two years ago: Rumaki (chicken livers and water chestnuts wrapped in bacon)
Last year: Cranberry Pecan Harvest Crisps

STRESS THERAPY BAKING FACTOR: WARM FROM THE INSIDE. Making soup is an easy way to make yourself feel good – minimal effort, maximum reward. It’s not that difficult and is immensely satisfying to sit down and eat a hot bowl at the end of the day. It can be made ahead and reheats beautifully too. Soup is good for the soul. And all our souls need a little warming right now.

CHICKEN & WILD RICE SOUP
Serves 6

1 Tablespoon unsalted butter
1 Tablespoon olive oil
2 medium carrots, peeled and cut in ¼” dice (about 1 cup)
1 celery stalk, cut in ¼” dice (about ½ cups)
½ medium white onion, cut in ¼” dice (about 1 cup)
8 ounces button mushrooms, halved then sliced
½ cup uncooked wild rice
1-2 fresh thyme sprigs (or ½ teaspoon dried thyme)
¼ teaspoon ground black pepper
6 cups low-salt chicken stock
2 boneless, skinless chicken breasts
1 cup heavy cream

1. In a large, heavy bottomed saucepan melt the butter and olive oil over medium-high heat.
2. Add the carrots, celery, onion and mushrooms; sauté until translucent, about 10 minutes.
3. Add the thyme, pepper and chicken stock and bring to a boil.
4. Add the wild rice, reduce the heat to low, cover and simmer for 45 minutes until the rice is tender.
5. Meanwhile, cook the chicken by placing in a shallow saucepan and cover with water.
6. Bring to a boil, reduce to low and simmer until cooked through; about 10 minutes.
7. Remove the chicken from the cooking water and allow to cool.
8. Once cool enough to handle shred or dice the chicken; you should have around 2 cups.
9. After 45 minutes of simmering, add the cream and chicken to the pot.
10. Cover and simmer for another 15 minutes until heated through.
11. Serve the soup hot. The soup will keep refrigerated for several days but does not freeze well to the cream. If you’d like to make ahead and freeze, add the chicken but not the cream. Freeze then add the cream during reheating.
12. The soup tends to absorb liquid as it sits. Thin with additional stock if needed.