Nothing makes me happier than when I run into people and they tell me how much they like my blog. Well a lot of things make me happy but that is extremely nice of people to say. Also, I love when they offer me a wonderful recipe, better yet if it is something their family loves. I feel so special, I am honored that they trust me to share this recipe with everyone.
Mrs G is actually Mrs Ann Gandolph, our now retired Elementary P.E. teacher. I loved to sub for her P.E. class, so much fun!
I saw Mrs Gandolph at the gym and she said: “I have to give you this great recipe for soup, it needs a little something, maybe you can figure it out”. Sounds great! Right away I thought: fresh herbs…..it’s always the ticket in my opinion.
I have to be honest, I didn’t change anything other than fresh herbs, a bit more chicken and rice.
thick, cream and so satisfying, everyone loved it!
Ingredients:
3-4 cups cooked wild rice ( I made 2, 4-ounces boxes of Reese all natural Minn. Wild Rice)
1 large onion finely diced
1 carrot finely diced
1 rib celery finely diced
2 cups cooked chicken (or turkey)
1/2 cup butter
1 cup flour
8 cups chicken warm broth (homemade better or low sodium)
2 bay leaves
1 teaspoon fresh thyme
salt and pepper to taste
1 cup milk (or 1/2 and 1/2)
Prepared wild rice according to package directions, set aside.
In a large dutch oven melt your butter and add your onion, carrot and celery. Cook on medium low for 5 minutes until soft and fragrant. Add your flour and combine well with your vegetables. Cook for 1-2 minutes. Carefully add your warm chicken broth. Turn up the heat and while constantly whisking bring this to a boil. Reduce heat and add your bay leaves, fresh thyme, salt and pepper. Cook for 5 minutes and add your chicken and rice, cook for 5 more minutes and finally add your milk. Do not bring back up to a boil but keep warm until ready to serve. Adjust seasoning if needed.
Delicious soup, amazing leftovers, wild rice is really perfect for this soup
***Don’t forget to remove your bay leaves prior to serving.
This is a great soup for any occasion, perfect for leftover turkey or roasted chicken.
Printer Friendly: Mrs G’s Cream of Wild Rice Soup
Peace and Happy Thanksgiving Everyone!
Isabelle
That looks delicious! (Hi Mrs. G!). I always do a big, silly dance inside when someone makes something I’ve posted or mentions the blog, too! BTW – we always leave the bay leaf in and warn everyone. In my house – if you get the bay leaf – it’s good luck! …of course, for those unfamiliar, we remind them NOT to eat it!
Gotta love Minnesota wild rice.
This is one of my all-time favorite soups, but I’ve never made it with fresh thyme or bay leaves — sounds perfect. Thanks, too, Isabelle, for your suggestion to make it with turkey! We’ll all be looking for “leftover” recipes in the coming days — I know what I’m going to make. 
Happy Thanksgiving!
Yum! Hubby is going out of town this week, so I might have to make this to keep me warm while he’s away.
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Isabelle,
I am making the new and improved Chicken and Wild Rice Soup for book club tomorrow. I am looking forward to the new taste.