Creamy Chicken and Wild Rice Soup
This chicken and wild rice soup is a creamy, comforting dish perfect for cold, cozy weather. Tender chicken, earthy mushrooms, and nutty wild rice combine to make a hearty bite in every spoonful.
Servings: 8 servings
Ingredients
- 3 tbsp unsalted butter
- 1 large onion diced
- 8 oz cremini mushrooms cleaned and quartered
- 3 cloves garlic minced
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- ½ cup white wine
- 2 sprigs fresh thyme
- 1 cup wild rice rinsed and drained
- 2 ribs celery diced
- 4 carrots diced
- 4 cups chicken stock
- 1 lb boneless, skinless chicken breasts
- 1 ½ cups whole milk
- ⅓ cup all-purpose flour
- 4 oz cream cheese
Instructions
- In a 6-quart pot, melt the butter over medium heat. Once melted, add the onion and mushrooms. Sauté until the mushrooms are browned, 6-8 minutes. Add the garlic, salt, and black pepper. Stir for 1 minute and pour in the white wine. Cook until the wine is mostly evaporated, 3-4 minutes.3 tbsp unsalted butter, 1 large onion, 8 oz cremini mushrooms, 3 cloves garlic, 1 ½ tsp kosher salt, ¾ tsp freshly ground black pepper, ½ cup white wine
- Add the thyme, rice, celery, carrots, and stock. Stir and place the chicken breast on top. Bring to a boil and reduce to a simmer. Cover and poach the chicken until it registers 160°F, 20-30 minutes.2 sprigs fresh thyme, 1 cup wild rice, 2 ribs celery, 4 carrots, 4 cups chicken stock, 1 lb boneless, skinless chicken breasts
- Remove the chicken and set it aside, where the temperature will reach 165°F. Cover the soup and continue to cook until the rice is tender, 20-30 minutes.
- Whisk the milk and flour together until they are smooth. When the rice is tender, slowly pour the flour mixture into the soup while stirring. Bring to a simmer and add the cream cheese. Stir until the soup is slightly thickened and the cream cheese is melted, 3-5 minutes. Shred the chicken and add it to the soup. Stir everything together to warm the chicken slightly. Then, serve immediately.1 ½ cups whole milk, ⅓ cup all-purpose flour, 4 oz cream cheese
Video
Notes
There's no need to remove the stem from the mushrooms. The stems will keep their flavor and infuse into the dish, making the soup even more flavorful.
Wait to salt the mushrooms until they have cooked down slightly. They release a lot of moisture, and it's important to let them brown slightly before adding any seasoning.
Keep the leaves from the celery when you chop the stalks. They are a great final garnish to the dish, adding a final hit of flavor.
It's crucial to mix the flour with the milk before adding it to the soup. If the flour is mixed directly into the hot soup, it can clump up, and that's not the desired texture. You want a completely smooth and creamy texture.
Nutrition
Serving: 1serving | Calories: 371kcal