Description
A comforting, hearty soup combining tender chicken, earthy mushrooms, chewy wild rice, and a creamy, herb‑infused broth.
Ingredients
- 1 lb (≈ 450 g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 cup wild rice blend (wild rice + brown rice or other grains)
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 oz (≈ 225 g) mushrooms, sliced (cremini, button, or mixed)
- 4 cups (1 L) chicken broth
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup heavy cream or half‑and‑half
- 2 tbsp all‑purpose flour (or cornstarch for gluten‑free thickening)
- Optional: chopped fresh parsley for garnish
Instructions
- In a large soup pot or Dutch oven, heat olive oil (or butter) over medium heat. Add onion, carrots, and celery. Sauté until the vegetables soften, about 5–7 minutes.
- Add the garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 4–5 more minutes.
- Stir in the wild rice blend and toast it briefly with the vegetables for 1–2 minutes, stirring to coat.
- Pour in the chicken broth. Add the thyme, bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook until the wild rice is tender (about 40–45 minutes).
- Meanwhile, if your chicken isn’t yet shredded, cook it (pan, poach, or roast), then shred it.
- Once the rice is tender, stir in the shredded chicken and heat through.
- In a separate small bowl, whisk together the heavy cream and flour (or prepare a cornstarch slurry if using cornstarch) until smooth.
- Slowly stir the cream mixture into the soup pot. Continue to simmer gently (do not boil vigorously) until the soup thickens slightly and becomes creamy, about 5 minutes.
- Taste and adjust seasoning with salt and pepper. Remove the bay leaf.
- Ladle into bowls and garnish with chopped parsley if desired. Serve hot.
Notes
- You can use rotisserie chicken or leftover cooked chicken to save time.
- For a lighter or dairy‑free version, substitute the cream with coconut milk or use a non‑dairy creamer and skip flour; use a cornstarch slurry instead to thicken.
- If the soup becomes too thick upon reheating, loosen it with additional chicken broth or milk/cream.
- Adding fresh spinach or kale in the last few minutes gives extra color and nutrition.
- You may deglaze the pot with a splash of white wine after sautéing mushrooms for extra flavor (optional).
- Freeze the soup before adding cream. Reheat gently, then stir in cream so it doesn’t separate.
Nutrition
- Serving Size: 1 bowl
