Description
A hearty, stovetop recipe for creamy chicken and wild rice soup, perfect for cool weather.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 8 ounces sliced cremini mushrooms
- 1/2 cup uncooked wild rice blend
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 cups cooked, shredded chicken
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup half-and-half or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add mushrooms and cook until they release their moisture and brown slightly, about 5 minutes.
- Stir in the wild rice blend, chicken broth, water, thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes, or until the rice is tender.
- While the rice cooks, prepare the roux. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Do not let it brown.
- Remove the bay leaf from the soup. Gradually whisk the butter-flour mixture into the simmering soup. Continue to stir until the soup thickens slightly.
- Stir in the shredded chicken and the half-and-half or cream. Heat through gently, but do not allow the soup to boil after adding the cream.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and use 10 ounces of mixed mushrooms instead of chicken.
- If you use pre-cooked rice, reduce the simmering time after adding the broth to 20 minutes.
- To make this a slow cooker recipe, combine all ingredients except the cream/half-and-half and cook on low for 6 to 8 hours. Stir in the cream during the last 30 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
- Cholesterol: 65