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You know those summer days that start out crazy hot and then there’s a huge late-afternoon thunderstorm that crashes temperatures so severely that you have to put on socks and a fleece jacket and want to make a fire and think of Thanksgiving? Those days is what this soup is for. It’s comforting, it’s creamy, it’s hot and it’s intensely flavorful.
It’s also got some really good texture with the chicken, the mushrooms and the wild rice. Except for the mushrooms you need only pantry ingredients and a chicken breast out of the freezer or, if you happen to have, some leftover cooked chicken.
If you’re looking for more comforting soups, I can offer this delicious Beer Cheddar Soup:
Chicken and Wild Rice Mushroom Soup
- 2 tablespoons unsalted butter, divided
- 1 small onion, diced
- 3/4 cup dry white wine
- 2 cups chicken broth
- 3/4 cup water
- 1/2 cup wild rice or wild rice blend, raw
- 1 medium-sized boneless, skinless chicken breast
- a little bit of vegetable oil
- 1/8 teaspoon dried French thyme
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon toasted dehydrated onion
- 1/8 teaspoon salt
- 4 ounces mushrooms, I used maitake here but oyster work well too
- 1.5 tablespoons flour
- 1/4 cup heavy cream
- fresh pepper
- parsley, for garnish
- Melt 1 tablespoon of butter in a Dutch oven.
- Add the onion and cook on medium heat until soft and translucent.
- Add the wine, broth, water and rice and stir.
- Bring to a boil, then turn down the heat and simmer for 45 minutes with the lid on. After the 45 minutes, turn the heat off.
- Meanwhile season the chicken with salt and pepper, drizzle a bit of vegetable oil on it and bake it in a 375-degree oven until its internal temperature registers 165 degree F.
- Shred the chicken with two forks, cover and set aside.
- Grind the thyme, marjoram, toasted onion and salt in a mortar with a pestle until you have a fine salt.
- Add the herb mix to the soup.
- Cook the mushrooms in a little bit of vegetable oil until they are soft (about 3 minutes). Set aside.
- To make the roux melt one tablespoon of butter in a skillet. Add the flour and whisk into a paste.
- Add the cream to the roux and whisk until the mix is smooth without any clumps.
- Stir the roux into the soup and briefly bring to a boil.
- Turn the heat off, add the chicken and the mushrooms.
- Sprinkle with parsley and freshly ground pepper and serve.
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