This Wild Rice Soup, composed mostly of pantry staples, is a little thinner than most, not thickened with a flour paste. I like it best this way. For simple measuring, use a liquid measuring cup for everything except the dried herbs. For those, use a 1/2 teaspoon for minimal tools to clean afterwards. See notes below for substitutions.
1 tbsp. olive oil
1 c. sweet onion diced (about half a large onion)
2 1/2 tsp. kosher salt, divided
1 1/2 c. thinly sliced carrots (about 2–3 large carrots)
1 1/2 tsp. dried thyme
3/4 tsp. dried sage
1/2 tsp. dried basil
a couple cracks of pepper
5 c. water, plus more as needed
3/4 c. wild rice, rinsed
1 1/4 c. russet potatoes diced into 1/2″ cubes (about 1 medium potato)
1 c. pulled rotisserie chicken (or boiled chicken)
1 c. whole milk
3/4 c. frozen peas
1/4 c. heavy cream
- In a dutch oven or stock pot over low heat, add oil and diced onion, plus a pinch of the measured out salt. Sauté for about 5 minutes or until translucent, not browned. Meanwhile, prepare the carrots. I like to use this tool for slicing.
- Add in the carrots, thyme, sage, basil, pepper, and another couple pinches of salt. Stir to evenly coat before pouring in the water and wild rice. Bring to a simmer for about 10 minutes. Meanwhile prepare the potatoes and chicken.
- Add in the potatoes, chicken, milk, peas, and remaining salt. Simmer for an additional 10 minutes or until the rice and potatoes are cooked through.
- Finish by stirring in the heavy cream. Taste and add additonal salt and pepper as needed.
To omit chicken, add diced mushrooms in with the onions. Leftover celery? Add that in while the onions sauté too.