Soup season!

Like many people, I am always a fan of a shift into cooler weather. I love the heat and the long days of summer, but it is always a joy when the crispness of fall returns.

Chicken wild rice soup is something I have been making from scratch for years. It is a favorite, and a staple through fall and winter. I love using our homegrown carrots and onions in ours, and I will regularly make a fresh loaf of bread to eat with it, which is a great way for us to enjoy our jams!

Homemade soup can be a time-consuming process, but the end result is well worth the investment!

Chicken Wild Rice Soup

1/2 cup wild rice

1 1/2 cups cooked chicken

1 - 2 cups sliced carrots

1/3 cup butter

1/2 cup + 1 tablespoon flour

2 cups chicken broth (you can also add chicken bouillon to the carrot water)

2 cups milk or evaporated milk

Parsley (optional)

Onion (optional)

Salt and pepper to taste

Wash the wild rice and cook in 1 cup water for about 40 minutes, until cracking open but not mushy. In the meantime, if needed you can cook the chicken on the stovetop or in the oven. I typically put 2-3 chicken breasts in a 375 degree oven until the internal temperature is 165, about 30-40 minutes.

Boil carrots until soft.

Melt the butter and add the flour in a large pot. I typically use a 6 quart dutch oven. Take off heat and slowly add the chicken broth, then the milk. Heat until thickened.

Add the cooked rice, chicken chunks, and cooked carrots. If desired, add parsley, onion, salt, and pepper. Cook until heated through.