Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting, hearty dinner loaded with earthy flavors, tender chicken, and rich cream for chilly days.
Equipment
- rimmed baking sheet
- large Dutch oven or heavy-bottomed pot
- oven
- knife
- cutting board
- measuring cups
- measuring spoons
- wooden spoon
- small bowl
- whisk
Ingredients
Roasted Mushrooms
- 1/4 cup pure olive oil
- 1 pound cremini mushrooms cleaned and sliced into 1/4-inch thick pieces
- 1/2 tsp salt
- 1/4 tsp pepper
Soup Base
- 1 large yellow onion finely chopped
- 3 medium carrots peeled and diced into 1/2-inch pieces
- 3 stalks celery diced into 1/2-inch pieces
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1/2 cup dry white wine
- 8 cups chicken broth
- 1 cup uncooked wild rice blend
- 1 pound boneless chicken pieces cut into 1-inch cubes
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- Kosher salt to taste
- freshly ground black pepper to taste
- 1/4 cup fresh parsley finely chopped
Instructions
- Preheat your oven to 425°F. On a large, rimmed baking sheet, toss the sliced mushrooms with 2 tablespoons of the pure olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them in a single layer and roast for 20 to 25 minutes until deeply browned and slightly crispy at the edges, stirring halfway through.
- While the mushrooms roast, heat the remaining 2 tablespoons of pure olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic and dried thyme and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes until reduced by half.
- Add the chicken broth and wild rice blend to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to maintain a steady simmer, cover the pot, and cook for 35 minutes. The rice should be tender and most grains will have split open.
- Add the cubed boneless chicken pieces to the simmering soup. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center.
- In a small bowl, whisk together the 1/4 cup of all-purpose flour and 1/极 cup of cold water until completely smooth to create a slurry. While stirring the soup continuously, slowly drizzle in the flour slurry. Simmer for 3 to 4 minutes, stirring often, until the soup has thickened slightly.
- Turn off the heat. Stir in the heavy cream and all of the roasted mushrooms. Taste the soup and season with additional kosher salt and freshly ground black pepper as needed. Let the soup stand off the heat for 5 minutes to allow the flavors to meld before serving.
- Ladle the soup into bowls and garnish each serving with a sprinkle of the freshly chopped parsley.