A homemade pot of Chicken and Wild Rice Soup is the ultimate comfort food!
Just over a week ago, I packed up my bags, grabbed my broom and loaded into the car with a couple of other guys to head out to a curling tournament. Yes, a curling tournament (called a bonspiel in curling lingo). I’ve mentioned before that I curl in the winter months at the Schenectady (NY) curling club, but this was the first time I’d been to an out-of-town bonspiel.
My wife dropped me off at the club on Wednesday afternoon so that I could carpool with the other guys. I’m not gonna lie. It felt a little bit like Mom dropping me off at summer camp. “Have fun, honey. Be good, and I’ll see you in a week!” Ok, the tournament only lasted 5 days, but it was an action-packed 5 days. By rough count, there were about 100 games played over the course of the tournament. Our team only played in 5 games, and we ended up with 2 wins and 3 losses once the dust settled. I’ll take it. We could have done better, but we could have done worse. But what counts is we had a lot of fun!
Our first game was Wednesday evening, and we played a local Rochester (NY) club. After the game was over, we hung out and just chatted about everything from what to do in Rochester to how long we had been curling. This tournament was only open to curlers with less than 5 years of experience, so we were all relatively new to the sport. One of our friends (he was playing on a different Schenectady team) even got interviewed for the local news. You know you’ve reached greatness when you make it on the local news!
By the time we made it back home late Sunday afternoon, I was ready for some tasty home-cooked comfort food. No offense to the food at the bonspiel, but it was what you might expect with catered fare for 175+ guys. It’s still pretty cold here in upstate New York (although still no snow at least!), so I decided a nice homemade soup was in order.
Chicken and Wild Rice Soup has always been one of my favorite comfort foods, so I grabbed a rotisserie chicken from the store and a bag of Bob’s Red Mill Wild + Brown Rice Blend. I often use a rotisserie chicken when making soup because (1) it’s easy, and (2) I also use the chicken to make some of the chicken stock needed for the recipe.
I’ve loved wild rice ever since I was a little kid. My Mom would serve wild rice alongside all sorts of meals, and I always saved the rice for last. Yup, I’m one of those people who saves the best part of the meal for the end. (This logic also explains why I’d eat all the way around the edge of my hamburgers when I was young. The best part was the middle, so I saved it for last!) After college, it wasn’t unheard of for me to make just wild rice for dinner. Bob’s Red Mill Wild and Brown Rice Blend is now my go-to wild rice. We keep at least one or four bags of it in the pantry at all times. (Click here to find Bob’s Red Mill products near you.)
I’ll tell you what. After being on the road for several days, this Chicken and Wild Rice Soup hit the spot. My wife and I ate this soup for lunch all last week, and it was delicious! It’s hard to top a hot lunch in the winter, and this soup is a staple in our house during curling months (uh, I mean winter).
Have you ever curled?
Have you ever made an appearance on the local news?
Chicken and Wild Rice Soup
- 1 large deli rotisserie chicken meat removed and shredded (bones reserved)
- 5 cups water
- 1 Tbsp olive oil
- 1 large white onion diced
- 4 stalks celery cut into ¼” slices
- 4 medium carrots peeled and cut into ¼” slices
- 1½ tsp garlic minced
- 2 tsp salt
- 2 tsp Herbs de Provence
- 1 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 8 cups reduced-sodium chicken stock see note below
- 2 cups Bob’s Red Mill Wild and Brown Rice blend
- After removing meat from rotisserie chicken, place bones into a large stock pot filled with 5 cups of water. Simmer uncovered for about 1 hour over medium-low heat. Strain this stock into a clean bowl and discard bones. (Note: This will reduce to ~4 cups of stock after simmering.) Set stock aside.
- Using a large stock pot, add olive oil and place over medium heat. Once hot, add the onions, celery, carrots and garlic; sauté, stirring occasionally, until onions begin to soften (~3-4 minutes). Add the salt, Herbs de Provence, black pepper and cayenne pepper; stir well.
- Add the reserved stock (from Step 1), additional 6 cups of chicken stock and rice. Stir and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 45 minutes, or until rice is tender but not overcooked.
- Stir in shredded rotisserie chicken and serve hot.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
The opinions and recipe are all my own. Thank you for supporting the brands that support Spiced!