Description
Make a hearty, creamy chicken and wild rice soup on the stovetop. This recipe yields a comforting, flavorful soup suitable for cool weather.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced (optional, omit for pure chicken version)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup cooked wild rice blend
- 2 cups cooked, shredded chicken breast
- 1/2 cup heavy cream
- 1/4 cup dry sherry or white wine (optional)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- If using mushrooms, add them to the pot along with the thyme and sage. Cook until the mushrooms release their liquid and it evaporates, about 5 minutes more.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until the mixture is smooth. If using sherry or wine, add it now and let it simmer for 1 minute.
- Bring the soup to a simmer. Reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
- Stir in the cooked wild rice and the shredded chicken. Heat through for 5 minutes.
- Remove the pot from the heat. Stir in the heavy cream. Season generously with salt and pepper.
- Serve hot.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and use an extra 4 ounces of mushrooms or 1 cup of cooked white beans instead of chicken.
- If you prefer a thicker soup, simmer uncovered for an extra 5 to 10 minutes before adding the cream.
- Cook your wild rice separately according to package directions before starting the soup.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 75