Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.
Ingredients :
1 tablespoon olive oil
6 ounces cremini mushrooms trimmed and sliced
1 tablespoon butter
1 onion chopped
2 carrots peeled and diced
2 ribs celery diced
2 cloves garlic minced
2 tablespoons all-purpose flour
4 cups reduced sodium chicken broth
¾ cup wild rice blend *see note
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon Chicken Base
½ teaspoon dried thyme leaves
½ teaspoon black pepper or to taste
¾ cups frozen corn kernels thawed
2 cups cooked chopped chicken cubed, or turkey
½ cup heavy whipping cream
1 tablespoon chopped fresh parsley
Directions :
In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
Taste and season with additional salt or pepper if desired.
