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Blackened Chicken and Wild Rice Soup

Blackened Chicken and Wild Rice Soup

If you’re in the mood for a slightly spicy soup and you have some leftover chicken, this is the meal for you. It’s loaded with blackening spice, wild rice, chicken and vegetables.

It’s a most excellent little soup on a cold day, when you want a really simple meal to warm you from your head to your toes.

Blackened Chicken and Wild Rice Soup

Serves 4.

1 tablespoon unsalted butter
1 tablespoon olive oil
4 celery stalks, diced
2 carrots, diced
1 medium onion, diced
1 tablespoon flour
6 cups regular or low-sodium chicken broth
1 cooked chicken breast, shredded
1 cup wild rice
2 teaspoons blackening spice
1 tablespoon heavy cream
A dash of worcestershire sauce
A dash of Tabasco


In a medium sauce pan, melt the butter and olive oil together over medium heat. Add the vegetables and stir occasionally until softened, about 5 minutes.

Add the flour, and stir for one minute.

Pour in the chicken stock, and add the chicken, wild rice, and blackening spice to the pan.

Stir well.

Bring to a simmer, and cover.
Cook until the rice is soft, about 30-40 minutes.

Gently stir in the cream and worcestershire and tabasco.

Serve with bread, and call that a pretty simple Sunday supper.

(Photo by Launie Kettler)

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