Description
A comforting and hearty Chicken and Mushroom Wild Rice Soup featuring tender vegetables, savory shredded chicken, and a blend of wild rice in a creamy broth. Perfect for a cozy meal, this recipe uses simple ingredients and stovetop cooking to deliver rich flavors and satisfying texture in just under an hour.
Ingredients
Vegetables and Aromatics
- 3 stalks celery, thinly sliced
- 3 medium carrots, peeled and thinly sliced
- 4 cremini mushrooms (or baby bellas), thinly sliced and finely chopped
- 1/2 large onion, diced
Base and Seasoning
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 6 cups low-sodium chicken broth
- 1 1/4 tsp coarse kosher sea salt
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/4 tsp dried parsley
Main Ingredients
- 1 1/4 cup wild rice blend
- 2 cups shredded chicken (rotisserie chicken works best)
- 2 cups whole milk
Instructions
- Sauté Vegetables: In a large stockpot or Dutch oven over medium heat, melt the butter. Add celery, carrots, onion, and mushrooms. Cook, stirring occasionally, until the vegetables are tender and softened, about 5 to 7 minutes.
- Add Flour and Broth: Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw taste. Gradually whisk in the low-sodium chicken broth to prevent lumps. Increase heat to medium-high and bring the mixture to a simmer.
- Season and Cook Rice: Add salt, garlic powder, black pepper, thyme, and parsley to the simmering broth. Stir in the wild rice blend, let it boil for 1 minute, then cover the pot and reduce heat to low. Let the rice cook through, about 15 minutes.
- Add Chicken and Milk: Stir in the shredded chicken and cook for an additional 5 minutes. Pour in the whole milk, mix well, and bring the soup back up to a gentle simmer. Allow it to thicken, cooking for about 5 more minutes.
- Cool and Serve: Remove the pot from heat and let the soup cool for 10 minutes before serving to allow flavors to develop and soup to thicken slightly.
Notes
- Use rotisserie chicken for convenience and enhanced flavor.
- Wild rice blend may vary; adjust cooking times accordingly if needed.
- For a thicker soup, cook a little longer after adding milk.
- Substitute whole milk with half-and-half or cream for a richer texture.
- Adjust salt and seasoning to taste, especially if using salted broth.
- Can be stored in refrigerator for up to 3 days; reheat gently to avoid curdling the milk.