Description
Indulge in a comforting bowl of Creamy Chicken and Wild Rice Soup, a hearty and flavorsome dish perfect for chilly days. This recipe combines tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth that will warm you from the inside out.
Ingredients
For the Soup:
- 2 tbsp unsalted butter
- 1 large onion, finely diced
- 3 cups (300g) cremini mushrooms, sliced (chestnut mushrooms UK)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp dried thyme or a dried herb blend
- ½ tsp black pepper
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- ½ tbsp soy sauce
- 1 cup (160g) uncooked wild rice
- 6 cups (1 ½ liters) chicken broth or stock made using 2 cubes
- 1 lb (450g) chicken thighs, boneless and skinless
- 1 tbsp cornstarch (cornflour) diluted in 1 tbsp cold water
- ½ cup (125ml) heavy cream
- 4 tbsp Parmesan, freshly grated
- 2 tbsp parsley, chopped
- 1 tsp fresh thyme
Instructions
- Sauté Vegetables: Melt the butter in a Dutch Oven. Add onion, mushrooms, salt, pepper, paprika, dried thyme, and garlic powder. Cook until onion is translucent and mushrooms are softened.
- Add Flavors: Stir in mustard, tomato paste, soy sauce, and wild rice. Add chicken broth, simmer for 25 minutes.
- Cook Chicken: Add chicken thighs, cook for 20 minutes, then shred and return to pot.
- Thicken Soup: Stir in cornstarch slurry, cook to thicken.
- Finish Soup: Off heat, stir in cream, thyme, parsley, and Parmesan. Check seasoning and serve hot.
Notes
- Soaking wild rice is optional but reduces cooking time.
- Wild rice is cooked when grains split open and have a chewy texture.
- Store leftovers in the fridge for up to three days. Not suitable for freezing due to cream content.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 618 kcal
- Sugar: 5g
- Sodium: 2358mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 163mg
