Description
A flavorful creamy chicken soup with onions, carrots, garlic, mushrooms and filling wild rice.
Ingredients
Scale
- 2 cups cooked wild rice
- 1 cup onion, diced
- 1 cup carrots, diced (from 2 medium)
- 1 cup Celery diced (from 2 – 3 stalks)
- 8 ounces cushrooms, sliced
- 4 tablespoons Butter
- 2 cloves garlic, minced
- 4 1/2 cups chicken broth
- 1-2 teaspoon sea salt
- 1/4 – 1/2 teaspoon black pepper
- 2 cups cooked, diced or shredded chicken
- 1/4 cup flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream (or substitute 2 cups half-and-half for the milk and cream)
Instructions
- Start by preparing all your ingredients. Cook the wild rice according to the package instructions, if you haven’t already done so. Also, cook and dice or shred the chicken breasts.
- In a large soup pot, melt the 4 tablespoons of butter over medium heat.
- Add the diced onions, carrots, celery and mushrooms to the pot. Sauté them for about 5-7 minutes, or until they become tender.
- Add the minced garlic to the pot. Continue to cook for another minute or 2.
- Sprinkle the flour in and whisk for 1-2 minutes to get rid of the raw flour taste.
- Slowly pour in the 4 ½ cups of chicken broth while stirring constantly. Make sure there are no lumps from the flour.
- Add the cooked wild rice and diced/shredded chicken to the pot. Season the soup with 1–2 teaspoons of sea salt (adjust to taste) and ¼ – ½ teaspoon of black pepper (adjust to taste). Stir everything together.
- Let the soup simmer for about 15-20 minutes, or until it thickens slightly and the vegetables are fully tender.
- Reduce the heat to low and pour in 1 ½ cups of whole milk and ½ cup of heavy cream (or 1-2 cups half and half). Gently stir the soup and let it heat through without boiling for another 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Soups
