Chicken and wild rice soup

Chicken and wild rice soup warmed our bones yesterday.

Everyone in the house is sick to some degree. Nasty coughs, stuffy noses, headaches… So I made soup.

Right after Magnus was born, my sister brought us a giant box of size 1 diapers and this soup.

Now I like making it because 3 out of 4 Green family members will happily eat it and it’s fast and easy. It tastes rich from the pint of half and half, heap of sliced mushrooms and splash of sherry. And it warms your bones when you’re feeling achy and brittle.

Here’s how to make it:


  • 2 cups cooked chicken, diced (I ripped open a package of Bell & Evans chicken tenders, coated with extra-virgin olive oil, added salt and pepper, baked at 350 for 18 minutes, then chopped)
  • Box of Uncle Ben’s Long-Grain Wild Rice, cooked using instructions on box
  • 2 cans Cream of Mushroom soup
  • 1 can Cream of Celery soup
  • 14 oz chicken stock (if you buy those standard boxes, it’s about half of one of those)
  • 2 tablespoons sherry (add more if you like; I do)
  • 2-3 large carrots, sliced
  • 8 oz package mushrooms, sliced
  • 1 large onion, sliced or diced
  • 1 pint Half and Half (I microwave it before adding so it’s not ice-cold)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

In a soup pot or Dutch oven, sauté carrots, mushrooms and onions in extra-virgin olive oil over medium heat until soft. Add the rest of the ingredients and simmer over low heat for 30 minutes without boiling. Stir often. Fend off early taste-testers until the carrots are soft and the sherry has melded with the soup.






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