Creamy Chicken & Wild Rice Soup

How to make a Creamy Chicken and Wild Rice Soup.

Ingredients: Serves 4

  • 2 cups shredded chicken
  • 1 pint cremini mushrooms, sliced
  • 2 shallots, thinly sliced
  • 8 carrots, sliced
  • 3 celery stalks, sliced
  • 1 small jalapeño, sliced
  • 5 tablespoons butter
  • ⅓ cup whole wheat
  • 8 cups chicken stock
  • 1 cup dry wild rice
  • ¾ cup whole milk
  • ¼ teaspoon dried thyme
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Method:

  1. Melt the butter in a large soup pot over medium heat.
  2. Add the shallots, carrots, celery and seasonings and sauté for 4-5 minutes, or until the shallots are tender and translucent.
  3. Whisk in the flour and cook for another 1-2 minutes.
  4. Stir frequently to avoid burning.
  5. Slowly whisk in the broth, in small increments, until a slurry forms.
  6. Once all the broth has been added, bring to a boil and add the rice and mushrooms.
  7. Reduce heat to medium and simmer for 45-50 minutes, or until rice is tender.
  8. Remove from heat and stir in the chicken and milk.
  9. Stir well to combine.
  10. Serve with fresh crusty bread and enjoy!
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