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Chicken and Wild Rice Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 people

Equipment

  • Dutch oven

Ingredients

  • 4 tbsp butter unsalted
  • 3 ribs celery chopped
  • 2 carrots peeled and chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 1/2 tsp fresh thyme
  • salt and pepper
  • 1 tbsp flour
  • 1 cup wild rice
  • 4 cups chicken diced (I use a precooked rotisserie chicken from the grocery store)
  • 8 ounces sliced cremini mushrooms
  • 2 quarts chicken stock or broth
  • 2 cups water
  • 1 cup heavy cream
  • 2 tbsp sherry

Instructions

  • In a Dutch oven, melt the butter.
  • Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally until the vegetables start to soften, about 8 minutes.
  • Sprinkle the flour over the vegetables and cook, stirring until evenly coated and lightly browned, about 3 minutes.
  • Add the wild rice to the Dutch oven and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally until the vegetables are tender, about 30 minutes.
  • Add the chicken and mushrooms and simmer another 10-15 minutes until the rice is tender. Keep stirring occasionally.
  • Stir in the cream and sherry. Check for seasoning, and add a pinch of salt if needed. Simmer 2-3 minutes longer.
  • Ladle into soup bowls and serve.
  • Can be refrigerated for up to 2 days.