Date: January 23, 2019 (and many, many other times)
Modifications: Always use an entire onion, and we add a pack of chicken thighs as it’s cooking. This particular version is more like a stew and isn’t very brothy – if you prefer your soup thinner, add 2 cups more water or broth.
Time to table: About an hour
Servings: This serves us for dinner twice.
Kids: By far and away, their favorite meal – extra love
Notes: We have another version of wild rice soup on the blog, but this one is MUCH easier, and we’ve made this version since the moment this one was posted. I also have made this on the stovetop when I’m making a huge batch, and as long as you let simmer about an hour it works really well. I still just add the roux at the end. I have made up to a 4x batch in a 4 gallon stockpot and it just barely fit.
This soup is SO, so, so good. It freezes well, reheats well, and everyone loves it. Probably our most commonly made meal!
This is a 4x batch in the stockpot – had to mix the roux in after transferring to the 5 gallon (food safe) bucket that we used to transport this. (We were serving to the residents of Jeremiah Program – we’ve brought this there a few times and it’s always a huge hit)