Creamy Ham & Wild Rice Soup is filling and delicious comfort food perfect for busy weeknights and the best for using up leftover holiday ham!
Creamy Ham and Wild Rice Soup
I first made this soup back in 2011. My sister-in-law ran our small town grocery store and served up a similar soup for lunch for cold Wyoming days.
It was so good and I couldn’t stop thinking about it until I made it at home. The entire family loved it and it was gone in a flash. I made it again last week and realized it’s perfect for the leftover holiday ham that will be gracing everyone’s refrigerators in a few weeks.
Petit Jean Meats is based close to where I grew up in Arkansas and they make the best ham, bacon and sausage that I have ever had. You can order it and have it before the holidays. Their gift boxes are also on top of my gift giving list every year.
- 2 tablespoons olive oil
- 1 clove garlic, grated
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 3 cups chicken broth
- 1 1/2 cups half and half
- 2 teaspoons cornstarch
- 1 teaspoon coarse salt
- 2 cups cooked ham, chopped into bite size chunks
- 3 cups cooked wild rice
- In a large pot or Dutch oven, add olive oil and heat over medium-high heat.
- Add garlic, onion, celery and carrot. Cook for about 5 minutes, stirring often until vegetables have softened.
- Add chicken broth. Stir cornstarch into half and half and whisk into chicken broth.
- Add ham and wild rice. Lower heat to a simmer and cook for 15 to 20 minutes, stirring occasionally until soup is thickened and hot.
Disclosure: I am an ambassador for Petit Jean Meats and received product for recipe development and Petit Jean Meats is sponsoring the giveaway. All thoughts and opinions are my own.