Minnesota and wild rice. Did you know it was a thing? In fact, wild rice is the official state grain–also a thing–of Minnesota. Apparently at one time all the wild rice produced in the entire world came from there. In fact, a majority of it still comes from there. It was also a staple of the Native Americans, who harvested it by hand from the northern Great Lakes. It has been “a thing” in Minnesota ever since.
I don’t cook a lot with wild rice. However, one of my very favorite soups in the world just so happens to have wild rice in it. This soup is my go-to for when I have to take someone dinner. It’s creamy, hearty, and is the perfect comfort food. The addition of lemon juice in it is just enough to make it different from every other chicken and rice soup…in a very good way. Even the pickiest of eaters goes back for seconds and I’m always asked for the recipe when I take it to someone.
Lemon Chicken Wild Rice Soup
(serves 10-12)
1 1/2 cup shredded carrots
3/4 cup chopped celery with leaves
1 cup chopped onion
1/4 cup butter
1 clove garlic, minced
3 Tbs flour
*1/2 cup wild rice
*4 (14oz) cans chicken broth
2 cups cooked chopped or shredded chicken breasts
1/3 cup lemon juice
1/4 tsp thyme
1/4 tsp parsley
salt and pepper to taste
1 cup cream or half and half
Simmer carrots, celery, and onion in butter in large stockpot until clear. Add garlic and cook until fragrant. Add flour and stir to coat veggies. Add chicken broth and and herbs and simmer until heated. Then add rice and cook until cooked through. Add chicken and cream and bring to a simmer (do not boil). Add lemon juice and season with salt and pepper.
*If you can’t find wild rice, this soup can also be made with chicken flavored Rice-a-roni. Just brown the rice in butter according to directions on the package before adding it to the chicken broth. You can even add half the seasoning packet for extra flavor.
*My favorite chicken broth by leaps and bounds are these little chicken stock concentrate packets! Their flavor can’t be beat.
