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Creamy Chicken and Wild Rice Soup

Creamy chicken and wild rice soup in a white pot on a SHARP Cooktop

When the temperature outside gets cooler, we like to unwind and stay warm with a nice bowl of hot soup. This season, we partnered with Michelle Miller of Sunkissed Kitchen to create a soup perfect for chilly days. This recipe is sure to keep you feeling warm and full even on the coldest days.

Ingredients for a chicken and wild rice soup on a white background

What You’ll Need for this Fall Soup:

  • Avocado Oil
  • Garlic
  • Shallots (or use yellow onion)
  • Herbs (I love to use fresh sage, thyme, and rosemary. Dried is fine too!)
  • Chicken Broth (an organic carton is fine, homemade is the best!)
  • Wild Rice (order online if you can’t find it in your store!)
  • Butternut Squash (many stores sell it pre-chopped!)
  • A Roasted Chicken (remove the meat from the bones)
  • Lacinato Kale

 

HOW TO MAKE CREAMY CHICKEN AND WILD RICE SOUP

Soup ingredients in a pot on a SHARP cooktop

Step 1: In a large soup pot or dutch oven, add avocado oil, garlic, and shallots. Saute at setting 5 (medium heat) for 7-10 minutes, until softened.

Step 2: Add the herbs, wild rice, butternut squash, and chicken broth to the pot. Bring to a boil, then set the Sharp Induction Cooktop to setting 4 (medium-low heat), and then set the timer for 40 minutes. Cover the pot and allow to simmer.

 

Chicken and wild rice soup cooking on a pot on a SHARP cooktop

Step 3: Season the soup with salt and pepper. I also like to use a powdered vegetable bouillon to add more flavor to soup broths when using a carton of chicken stock. Add the shredded chicken and kale, and continue to simmer for about 10 minutes.

Step 4: Add the pastured heavy whipping cream, and stir in while bringing the soup back up to temperature. Remove soup from heat and serve.

THE LUXURY OF PERFECTLY CALIBRATED COOKING

A few years ago, I received my first Sharp Induction Cooktop. I had never cooked on induction before, and it has changed my view on kitchen appliances!

If you’re still thinking gas ranges are best, it’s probably because you haven’t had the luxury of an induction cooktop.

One of my favorite features is the perfectly calibrated settings. I know exactly how long and on what setting to cook my eggs perfectly every time, and when I set a soup to simmer, I know it will stay at a perfect simmer for as long as I need it to.

This Creamy Chicken and Wild Rice Soup simmer for 40 minutes so the rice and butternut squash soften perfectly. Once the soup is up to a low boil, I set the burner on “4” and use the built-in timer to set it to cook for 40 minutes. If I get busy, it doesn’t matter. The burner will turn off and when I come to check on the soup, it will be ready for me to turn on and finish.

The simmer enhancer feature (which sends slow pulses of heat through the cook wear) prevents burning when cooking with milk or cream, so it’s perfect for keeping a creamy soup warm without scalding.

Visit Sunkissed Kitchen for the full recipe.

CREAMY CHICKEN AND WILD RICE SOUP

American
By Michelle Miller Serves: 8 Servings
Prep Time: 20 minutes Cooking Time: 1 hour Total Time: 1 hour 20 minutes

This soup is perfect for chilly weather! A Creamy Chicken and Wild Rice Soup, with butternut squash and kale, makes a perfect fall combo.

Ingredients

  • 1 tablespoon avocado oil
  • 1 shallot peeled and finely chopped
  • 4 cloves garlic minced
  • 2 quarts chicken stock
  • 1 1/2 pounds butternut squash peeled and cut into 1-inch cubes
  • 1 cup wild rice uncooked
  • 1/4 cup fresh herbs (sage, thyme, rosemary), finely chopped
  • 1 1/2 pounds chicken shredded, from a pre-cooked whole chicken
  • 3 cups Lacinato kale shredded
  • 2/3 cup pastured heavy whipping cream
  • sea salt to taste
  • black pepper to taste

Instructions

1

In a large soup pot or dutch oven, add avocado oil, garlic and shallots. Saute at setting 5 (medium heat) for 7-10 minutes, until softened.

2

Add the herbs, wild rice, butternut squash, and chicken broth to the pot. Bring to a boil, then set the Sharp Induction Cooktop to setting 4 (medium low heat), and then set the timer for 40 minutes. Cover the pot and allow to simmer.

3

Season the soup with salt and pepper. I also like to use a powdered vegetable bouillon to add more flavor to soup broths when using a cartoned chicken stock. Add the shredded chicken and kale, and continue to simmer for about 10 minutes.

4

Add the pastured heavy whipping cream, and stir in while bringing the soup back up to temperature. Remove soup from heat and serve.

 

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1 Sources: Buyology Inc., 2012; APCO Worldwide, 2013; Forbes, 2017; thomsonreuters.com

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