Description
Creamy, comforting soup with chicken, mushrooms, and wild rice. Savory and hearty, perfect for a cozy meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup wild rice, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley, for garnish
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a medium bowl, toss the cubed chicken with olive oil, salt, pepper, garlic powder, and paprika. Ensure the chicken is evenly coated.
- Heat a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear on all sides until lightly browned. Remove from the pot and set aside.
- Build the Soup Base: Add butter to the same pot and melt over medium heat.
- Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
- Add sliced mushrooms and cook until softened and moisture is released, about 5-7 minutes, stirring occasionally.
- Add minced garlic and cook for about 1 minute, until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
- Add rinsed wild rice, dried thyme, dried rosemary, red pepper flakes (if using), and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes, or until wild rice is tender.
- Return the seared chicken to the pot. Stir to combine and cook for another 10-15 minutes, or until the chicken is cooked through and heated through.
- Remove the bay leaf from the soup.
- Create the Creamy Finish: In a small bowl, whisk together heavy cream, milk, and all-purpose flour until smooth.
- Slowly pour the cream slurry into the soup, stirring constantly to prevent lumps.
- Bring to a gentle simmer and cook for about 5-7 minutes, or until thickened to your desired consistency. Do not boil.
- Season with salt and pepper to taste.
- Stir in chopped fresh parsley.
- Serve: Ladle into bowls and serve hot. Garnish with extra parsley, sour cream, or shredded cheese, if desired.
Notes
- Chicken Thighs: Substitute chicken thighs for a more flavorful option.
- Different Mushrooms: Experiment with shiitake, oyster, or portobello mushrooms.
- Vegetarian Option: Omit chicken, use vegetable broth, and add extra vegetables like potatoes or squash.
- Spicy Kick: Add cayenne pepper or hot sauce.
- Make Ahead: Soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezing: Can be frozen, but the texture of the cream may change.
- Wild Rice Blend: Use a wild rice blend for more texture and flavor.
- Adding Sherry: A splash of dry sherry added towards the end of cooking can enhance the savory notes of the soup. About 2 tablespoons should be sufficient.
- Using an Instant Pot: This recipe can easily be adapted for the Instant Pot. Sauté the vegetables and chicken as described, then add the remaining ingredients (except the cream and parsley). Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Then, release any remaining pressure manually. Stir in the cream and parsley before serving.
- Thickening without Flour: If you prefer to avoid flour, you can thicken the soup by pureeing about a cup of the soup with an immersion blender or in a regular blender. Be careful when blending hot liquids.
- Prep Time: 20 minutes
- Cook Time: 80 minutes