Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup is the definition of comfort food, full of rich flavors and easy to make.
Equipment
- Dutch oven
Ingredients
- 2 tablespoons unsalted butter
- 16 ounces mushrooms shiitake and baby portabellas mixed, sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons all purpose flour
- 3 cups chicken stock
- 1 pound boneless skinless chicken breasts
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 cup heavy cream
- 3 cups wild rice cooked
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add in the mushrooms, onions, and garlic, season with salt and pepper, and sauté until the onions are translucent, about five to seven minutes.
- Whisk in the flour. Then slowly whisk in the chicken stock. Add in the chicken, oregano, rosemary, and thyme and bring to a simmer. Simmer for 20 minutes or until the chicken reaches 165 degrees Fahrenheit.
- Remove the cooked chicken from the soup and shred it. Return it to the pot with the heavy cream and the cooked wild rice. Serve and enjoy!
Notes
A note about the rice: I cooked mine a day ahead of time (3 cups of water to 1 cup of uncooked rice, brought to a boil, and reduced to a simmer for about 45 minutes). But certainly, you can buy precooked rice and just add that.
Nutrition
Serving: 1.5cupsCalories: 424kcalCarbohydrates: 31gProtein: 26gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 107mgSodium: 678mgPotassium: 883mgFiber: 4gSugar: 5gVitamin A: 755IUVitamin C: 4mgCalcium: 86mgIron: 10mg
Tried this recipe?Let us know how it was!