Creamy Chicken and Wild Rice Soup
Delicious wild rice soup with chicken and mushrooms simmered in a creamy wine-flavored sauce is easily fall and winter’s comfort food!
Ingredients
- 3 Tablespoons Butter
- 1 Tablespoons Oil
- 3 cloves Garlic, crushed
- 1 cup Celery, chopped
- 1 cup Onions sliced
- 1 cup Carrots, sliced (use baby carrots for convenience)
- Salt and Pepper to taste
- Fresh Mushrooms 8 oz, sliced
- 1½ cups White Wine, or to taste
- 3 cups cooked Wild Rice
- 2 Whole Chicken Breasts cooked and sliced into chunks or shredded
- 8 cups Chicken broth
- 1 cup Half and Half or Cream, or to taste
- 3 Tablespoons Cornstarch diluted with 2 Tablespoons Water, to thicken soup if desired
Instructions
- Melt butter in oil in a Dutch oven over medium heat. Let the garlic sizzle for a few seconds. Add the chopped onions, celery, and carrots and saute for about 5 minutes or until the onions are tender. Lightly season with salt and pepper.
- Add the mushrooms and cook until they are tender. Pour in the white wine. Deglaze and scrape up any browned bits on the bottom of the pot. Let the wine reduce to about half.
- Stir in the rice and chicken. Pour the chicken broth. Simmer on low for about 15-20 minutes or until fully heated through. Add the cream or half and half, if using, and cook just until heated. Hubby prefers it without the cream so feel free to leave it out if that is what you wish.
- In the meantime, add the water to the cornstarch and mix. Stir the cornstarch into the soup and let it simmer until slightly thickened. Do it only if you want a thickened soup. Adjust seasoning to taste.
- Serve garnished with some chopped fresh parsley, if desired. Serve with crusty bread to mop up the sauce. Yum!
Nutrition
Calories: 276kcalCarbohydrates: 20gProtein: 17gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 63mgSodium: 1015mgPotassium: 494mgFiber: 2gSugar: 5gVitamin A: 2992IUVitamin C: 4mgCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was!