There’s a certain satisfaction in putting a big pot on the stove, knowing supper is going to take care of itself for a little while. No complicated preparations, no sink full of dishes, and hopefully, no one asking what’s for dinner five minutes after you’ve started cooking.
By November, I’m especially fond of meals like that.
The next few weeks will bring plenty of opportunities to pull out our favorite family recipes and spend a little more time in the kitchen. But not every meal needs to be an occasion. Sometimes, a good supper is simply something warm and filling, served with a piece of buttered bread while everybody catches up on the day.
And if there’s enough left for lunch tomorrow? Well, that’s even better.
This week’s creamy chicken and wild rice soup is one of those recipes worth keeping handy. It’s rich, hearty, and full of tender chicken, vegetables, and rice. Using a rotisserie chicken makes preparation easier, and everything comes together in one pot.
Serve it with homemade cornbread, French bread, or even a sleeve of saltine crackers. Nobody’s going to complain.
Creamy Chicken and Wild Rice Soup
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
- 3 cups cooked, shredded chicken
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Fresh parsley, optional
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook for another minute.
- Add chicken broth and uncooked wild rice blend. Bring to a boil, reduce heat, cover, and simmer for 40–50 minutes, or until rice is tender.
- Stir in shredded chicken and heat through.
- In a separate bowl, whisk flour into heavy cream until smooth. Slowly stir into the soup.
- Simmer gently, uncovered, for 5–10 minutes until thickened. Avoid boiling.
- Garnish with fresh parsley and serve warm.
Kitchen tip: The rice will continue absorbing liquid as the soup sits. Add a little extra chicken broth when reheating leftovers.
With Thanksgiving just around the corner, there will be plenty of cooking to do this month. Until then, keep a few easy recipes close by, enjoy the cooler evenings when Mississippi decides to give us one, and don’t underestimate the appeal of a supper that only dirties one pot.
Happy November, Mississippi!
