Creamy Mushroom Chicken and Wild Rice Soup
A warm and hearty dish embodying the essence of comfort, this Creamy Chicken and Wild Rice Soup blends velvety textures with rustic, herbaceous notes. Perfectly suited for a cozy evening, its rich depth of flavor and satisfying body make it an ideal one-pot meal.
Ingredients
- 3 cups wild rice cooked (492 grams)
- 1 cup heavy cream 236.588 ml
- 1 medium onion diced
- 1 teaspoon rosemary
- 2 tablespoons unsalted butter 28.25 grams
- 2 cloves garlic minced
- 2 teaspoons oregano
- 16 ounces mushrooms sliced (shiitake and baby portabellas) (453.592 grams)
- 1 pound boneless skinless chicken breasts (453.592 grams)
- 3 cups chicken stock 709.765 ml
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour 15 grams
- 1 teaspoon thyme
Instructions
- Melt the butter in a large Dutch oven set over medium heat. Incorporate the mushrooms, diced onion, and minced garlic, then season with salt and pepper. Cook until the onions become translucent, approximately five to seven minutes.
- Sprinkle in the flour and whisk thoroughly. Gradually incorporate the chicken stock while continuing to whisk. Introduce the chicken breasts, along with the oregano, rosemary, and thyme. Allow the mixture to come to a simmer and maintain it for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Extract the chicken, shred it finely, then return it to the pot. Stir in the heavy cream and the pre-cooked wild rice. Mix well, heat through, and serve promptly.
Notes
If preparing the rice in advance, cook a 1:3 ratio of rice to water, bring to a boil, then reduce to a simmer for 45 minutes. Alternatively, store-bought pre-cooked wild rice can be used for convenience.