Creamy Chicken Mushroom Wild Rice Soup (Print version)
Tender chicken, browned mushrooms, wild rice, herbs, and a creamy broth make this cozy soup filling enough for dinner.
# Ingredients:
For the soup base
01 -
3 tablespoons unsalted butter, divided
02 -
12 oz (340 g) cremini mushrooms, sliced
03 -
1 medium yellow onion, diced
04 -
2 medium carrots, diced
05 -
2 celery stalks, diced
06 -
3 cloves garlic, minced
07 -
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
08 -
1 teaspoon chopped fresh sage, or 1/2 teaspoon dried
09 -
1/4 cup (30 g) all-purpose flour
For simmering
10 -
6 cups (1.4 L) low-sodium chicken stock, plus more as needed
11 -
1 cup (160 g) wild rice, rinsed well
12 -
1 1/4 lb (565 g) boneless skinless chicken thighs or breasts
13 -
1 bay leaf
14 -
1 teaspoon kosher salt, plus more to taste
15 -
1/2 teaspoon black pepper
To finish
16 -
1 1/2 cups (360 ml) half-and-half
17 -
2 tablespoons chopped fresh parsley
18 -
1 teaspoon fresh lemon juice, plus more to taste
# Instructions:
01 -
Melt 1 tablespoon butter in a large Dutch oven over medium-high heat. Add the mushrooms and cook, stirring only now and then, until their liquid evaporates and the edges brown, 8-10 minutes. Transfer to a bowl.
02 -
Add the remaining 2 tablespoons butter to the pot. Stir in the onion, carrots, celery, garlic, thyme, and sage. Cook until the onion softens, 5-6 minutes.
03 -
Sprinkle the flour over the vegetables and stir for 1 minute, scraping the bottom of the pot so the flour coats the vegetables evenly.
04 -
Slowly whisk in the chicken stock. Add the rinsed wild rice, chicken, bay leaf, salt, and pepper. Bring to a simmer, then reduce the heat to keep a gentle bubble.
05 -
Simmer until the chicken reaches 165°F, about 18-22 minutes depending on thickness. Transfer the chicken to a plate and shred it once cool enough to handle.
06 -
Keep simmering the soup until the wild rice is tender and split open, 20-30 minutes more. Add extra stock if the soup becomes too thick.
07 -
Lower the heat. Stir in the shredded chicken, browned mushrooms, and half-and-half. Warm gently for 3-5 minutes without boiling.
08 -
Remove the bay leaf. Stir in parsley and lemon juice, then taste and adjust salt and pepper. Serve hot.
# Good to know:
01 -
Use true wild rice for the chewiest texture. A wild rice blend will cook faster.
02 -
Leftovers thicken in the fridge. Reheat with extra stock or water.
03 -
For freezing, freeze before adding half-and-half when possible.