As a food blogger I live in this crazy mind space where all I think about is what I want to make today, tomorrow, and a month from now. I constantly have a running list in my mind of what recipe I want to make next.
The holiday season is the busiest season of all.. We all have calendars of what Thanksgiving and Christmas recipes we will be posting. It’s funny how real life (life outside of food blogging) brings you right back to what is most important. For instance, my family all came down with a cold and immediately all my cooking plans went out the window and what did I make? Soup. Yes, soup. That’s the only thing anyone would eat and I wasn’t going to argue with them. This Creamy Chicken and Wild Rice Soup was devoured.
How to Make Creamy Chicken and Wild Rice Soup Step-by-Step
I always try to keep what I refer to as “the trinity” in my fridge: celery, onion, and carrots. It’s the base to any soup and gives it that depth of flavor.
Sautee the veggies in a little butter until they’re nice and soft. Then I like to throw a little garlic in there towards the end. It may be an old wives’ tale but my mom always made us eat garlic when we were sick to help us get better faster.
Add some flour to make your roux and cook for a couple of minutes.
Whisk in some chicken broth slowly.
Add in a little cream too. You could use milk here if you want to make a lighter version.
Toss in some cooked long grain wild rice.
Add about 1 cup of cooked and shredded chicken. Rotisserie chicken works great here in a pinch.
Look how nice and creamy it is.
Just like that you have a warm and comforting meal for your family. It couldn’t be easier! More importantly I made it in this REVOL Dutch Oven made of all natural material so I know I’m using healthy cookware for my family.
What I love about REVOL
REVOL sent me this beautiful Dutch Oven to try and I love it! Here’s why:
REVOL is a family owned company that has been making their porcelain products in France since 1768 so they definitely have credibility when it comes to quality products that get the job done well. I cook almost every day for our family of seven. I really believe that mealtime is when you connect and talk about what is happening in our daily lives. However, doing the dishes is my least favorite part of my passion for cooking.
The best attribute of REVOL cookware is that they are inherently non-stick (and scratch resistant). Usually, when I make soups or stews they tend to stick to the bottom of the dish causing cleanup to be a nightmare. None of that over here. REVOL cookware is slick and nonporous. Just a rinse of the Dutch oven was really all I needed to clean up this soup. It doesn’t soak up odors like other cookware does. So when I make hot chocolate tomorrow in this Dutch oven it won’t be tainted by the onions I used in this soup today.
Another thing I love about using REVOL cookware is that it is so light compared to other Dutch ovens. REVOL understands the functionality that we all want but still gives us a beautifully aesthetic product. Unlike other cookware, it’s microwave, freezer, and dishwasher safe. That makes my life a whole lot easier.
- 6 tablespoons butter
- ½ cup carrot, diced
- ½ cup celery, diced
- ½ cup onion, diced
- 1 clove garlic, minced
- ¼ cup flour
- 3 cups reduced-sodium chicken broth
- 1½ cups cream
- 1 (6 ounce) package long grain and wild rice blend, cooked according to instructions
- 1 cup cooked and shredded chicken
- salt and pepper to taste
- In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute.
- Add the flour and stir to form a roux. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream. Cook mixture over medium heat or until mixture thickens.
- Add the rice and chicken. Stir until combined.
- Season with salt and pepper and serve.