🌾 Chuckwagon Recipe – February 1🤍 Creamy Chicken & Wild Rice Camp Soup

🤍 Creamy Chicken & Wild Rice Camp Soup

A steady, nourishing soup to begin a new month—warm, simple, and quietly comforting.

Serves: 6–8Cook Time: 45–50 minutes

This soup feels like a soft reset after January—creamy but not heavy, filling without being overwhelming, and perfect for a calm winter day.

🐔 Ingredients

• 2 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 cup uncooked wild rice (or wild rice blend)

• 2 cups cooked shredded chicken

• 5 cups chicken broth

• 1 cup milk or half-and-half

• 1 tsp thyme

• ½ tsp black pepper

• Salt to taste

🍳 Instructions

1. Build the Base. In a Dutch oven, melt butter over medium heat. Add onion and garlic; cook until fragrant.

2. Add Vegetables & RiceStir in carrots, celery, and wild rice. Cook 2–3 minutes.

3. SimmerAdd chicken broth, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer 35–40 minutes, until rice is tender.

4. Add Chicken & Cream. Stir in shredded chicken and milk/half-and-half. Warm gently for 5–10 minutes (do not boil).

5. ServeLadle into bowls and serve with biscuits, crackers, or crusty bread.

🤠 Chuckwagon Tip

Wild rice was treasured in northern camps—nutritious, filling, and perfect for stretching a pot without heaviness.