Ingredients
Scale
For the Soup:
- 1 lb chicken breast (boneless and skinless), diced into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 lb fresh mushrooms, sliced (I prefer cremini, but white mushrooms work too)
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 ½ cups wild rice, rinsed
- 4 cups chicken broth (make sure it’s low-sodium for more control over salt)
- 2 cups half-and-half or heavy cream
- 1 ½ tsp dried thyme
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 bay leaf
For the Roux (thickening base):
- 3 tbsp butter
- 3 tbsp all-purpose flour
Optional Toppings:
- Fresh parsley, chopped
- Crusty bread or dinner rolls for dipping
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Once hot, add the diced chicken breast. Season with a pinch of salt and pepper.
- Cook the chicken until browned on all sides and cooked through, about 6-8 minutes. Once done, remove the chicken from the pot and set it aside.
- Sauté the Veggies:
- In the same pot, add a little more oil if needed. Throw in the diced onion, carrots, and celery. Sauté for about 5-6 minutes until the vegetables soften.
- Add the garlic and sliced mushrooms. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their juices and become tender.
- Make the Roux:
- In the same pot, melt the butter over medium heat. Once melted, add the flour and stir constantly to form a paste. Continue to cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, making sure to break up any lumps from the flour. Bring it to a simmer.
- Add Rice and Herbs:
- Stir in the wild rice, dried thyme, and bay leaf. Once everything is combined, cover the pot and let the soup simmer for about 30 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
- Finish the Soup:
- Once the rice is tender, add the cooked chicken back to the pot, along with the half-and-half or cream. Stir to combine, then bring the soup to a gentle simmer.
- Taste and adjust seasoning as needed. Add more salt, pepper, or thyme to get it just right.
- Serve:
- Ladle the soup into bowls, and top with fresh parsley if desired. Serve with some crusty bread on the side for dipping. Enjoy the comfort of this creamy, hearty soup!
Nutrition
- Serving Size: 8
- Calories: 350