Description
A comforting and creamy soup featuring tender shredded chicken, earthy mushrooms, and nutty wild rice, all simmered in a rich, flavorful broth with a blend of herbs and finished with fresh parsley.
Ingredients
Scale
Chicken and Broth
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 4 cups chicken broth
Grains and Dairy
- 1 cup wild rice, rinsed
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
Vegetables and Herbs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup carrots, diced
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 2 tbsp fresh parsley, chopped (for garnish)
Other
- 2 tbsp all-purpose flour (for thickening)
- Salt and pepper to taste
Instructions
- Sauté Onions: Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for about 5 minutes until the mushrooms release their moisture and start to brown.
- Add Carrots and Herbs: Mix in the diced carrots, dried thyme, and ground sage. Cook everything together for another 2-3 minutes to combine the flavors.
- Add Flour: Sprinkle 2 tablespoons of all-purpose flour evenly over the vegetable mixture. Stir well and cook for 1-2 minutes to eliminate the raw flour taste and help thicken the soup.
- Add Chicken Broth and Simmer: Gradually pour in 4 cups of chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Cook Wild Rice: Add the rinsed 1 cup of wild rice to the pot. Simmer the soup for 30-35 minutes, or until the rice is tender and cooked through.
- Add Chicken and Dairy: Stir in the shredded chicken along with 2 cups of whole milk and 1 cup of heavy cream. Season with salt and pepper to taste.
- Simmer to Finish: Let the soup simmer for an additional 5-10 minutes until it becomes creamy and heated through.
- Garnish and Serve: Sprinkle chopped fresh parsley over the soup before serving to add a fresh, bright flavor.
Notes
- Use cooked and shredded chicken ahead of time or rotisserie chicken to save time.
- If preferred, substitute whole milk with 2% milk for a lighter version.
- Wild rice requires a longer cooking time; make sure it is tender before finishing the soup.
- Adjust seasoning with additional salt and pepper as needed at the end.
- For a gluten-free version, replace all-purpose flour with gluten-free flour or cornstarch slurry.
