Soup Series: Creamy Chicken, Wild Rice & Veggie Soup
- Eutierria Essence
- Oct 9
- 3 min read
As the golden light of autumn begins to spill across the evenings and the air carries the first whispers of crispness, my kitchen shifts into soup season. Soup, for me, isn’t just about what’s in the bowl it’s about slowing down, savoring, and gathering close.
This year, we’re beginning something special here at Eutierria Essence: a Soup Series. Every other week through the “BER months” (September, October, November, December), I’ll be sharing a new homemade soup recipe. Each one will be simple, hearty, and infused with that homegrown spirit of using what you have, stretching your pantry, and filling your
home with comfort.
And what better way to begin than with one of my family’s favorites: Creamy Chicken, Wild Rice & Veggie Soup.
Why This Soup?
It’s the kind of recipe that carries you through the changing season rich enough to be satisfying, yet light enough to keep you going. What makes it extra special is starting with a rotisserie chicken carcass to make your own broth. It’s a beautiful way to honor the food you have, extract every bit of nourishment, and create layers of flavor that no box or can could ever match.
With tender chicken, nutty wild rice, hearty vegetables, and a creamy base, this soup is fall comfort in a bowl.
Day One: Homemade Chicken Broth
Ingredients:
1 rotisserie chicken carcass (bones, skin, leftover bits)
1 onion, quartered (leave the skin on for golden color)
2 carrots, cut into chunks
2 celery stalks, cut into chunks
3–4 garlic cloves, smashed
1–2 bay leaves
A few sprigs fresh thyme or parsley (or 1 tsp dried each)
1 tsp whole peppercorns
10–12 cups water (enough to cover)
Also add your scraps bag from freezer (carrots, garlic, celery tops, onions peels)
Instructions:
Place carcass, veggies, herbs, and seasonings in a large pot. Cover with water.
Bring to a boil, then reduce to a gentle simmer for 3–4 hours. Or you can leave in crockpot overnight on low.
Strain, discard bones and veggies, and let broth cool.
Store in the fridge overnight.
Tip: The next day, skim off the fat that rises to the top for a cleaner, golden broth.
Day Two: Creamy Chicken, Wild Rice & Veggie Soup
Ingredients:
6 cups homemade chicken broth
1 cup uncooked wild rice (or blend, rinsed)
1 medium onion, diced
4 carrots, diced
4 celery stalks, diced
1 cup mushrooms, sliced (optional)
2 garlic cloves, minced
2 cups cooked chicken (shredded, saved from rotisserie)
1 tsp dried thyme
1 tsp dried parsley
2 bay leaves
Salt & black pepper, to taste
Creamy Base:
4 Tbsp butter
1/4 cup flour
2 cups milk (or half & half)
Optional: 1/2 cup heavy cream
Instructions:
In the morning, add broth, rice, onion, carrots, celery, garlic, mushrooms, thyme, parsley, bay leaves, and seasoning to your crockpot. Stir.
Cook on Low 6–7 hours or High 3–4 hours, until rice is tender.
Add shredded chicken during the last hour to warm through.
In a saucepan, melt butter, whisk in flour, and cook 1–2 min. Slowly whisk in milk until thickened.
Stir this creamy mixture into the crockpot and let cook another 15–20 minutes.
Add cream if desired, remove bay leaves, adjust seasoning, and serve hot.
A Bowl of Autumn
This soup is more than just dinner it’s an invitation. A reminder that slowing down to simmer broth, stir in rice, or shred chicken is time well spent. These little acts of care create not just nourishment, but memory.
We served ours with warm bread, the kind you tear apart at the table, letting butter melt right into the cracks. And as we ate, the house felt a little warmer, a little softer, a little more ready for fall.
This is only the beginning of our Soup Series every other week, we’ll explore another cozy bowl. Next time? Maybe something bright with seasonal squash, or a hearty chowder to welcome October.
So, ladle up. Here’s to soup season, to the BER months, and to finding comfort in simple things.
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