This Creamy Chicken and Wild Rice Soup is the definition of comfort food! Full of delicious, rich, earthy flavors and easy to make, it is filling and perfect for your next dinner recipe! Make a batch of my fast easy biscuits and a bowl of my apple pecan fall salad to go with it to really fill out this meal. You will love this chicken wild rice soup and you will make it again and again.
It is October?! Can you actually believe it? I, honestly cannot. For some reason my brain is stuck at the beginning of 2018 and refuses to accept that we are 3/4 of the way done with this year. That annoying saying that women who are barely surviving with small children get all the time, The days are along but the years are quick . . . . OMG, it might actually be true!
I was just telling my amazing sister in law yesterday, who is a great mom of two very little littles, how much I love the stage of parenting I am in right now. Our kids are totally coming into their own, and while Nathan and I question daily if we are making the right calls for them in just about every part of our lives, it is incredible to see them grow and develop these very busy little lives for themselves.
Sheesh. That’s a lot for a Monday morning. Let’s talk Creamy Chicken and Wild Rice Soup, shall we? It’s a gloomy rainy day here and this soup recipe is absolutely perfect for chilly fall days. It is creamy, delicious, full of earthy flavors, and it is so hearty. A big bowl of this for lunch and I am totally full all afternoon.
HOW TO COOK WILD RICE
I really think the heartiness of this recipe comes from the wild rice in this soup. If cooking wild rice sounds intimidating, you can buy it pre-cooked and just throw it in this soup, but it’s really so easy to make, I vote that you just buy some dry wild rice and cook it up the night before you are going to make this soup.
- In a medium stock pot, combine three cups of water and 1 cup of wild rice.
- Bring to a boil, covered, then reduce to a simmer (the heat should be as low as possible while still seeing some decent sized bubbles here and there) and cook, uncovered for 45 minutes.
- Stir regularly.
- This will yield about 2 1/2 cups wild rice.
WHAT DO YOU NEED TO MAKE THIS CREAMY CHICKEN AND WILD RICE SOUP?
This recipe comes together with only a few simple ingredients. I opted to use skim milk instead of cream, making this a healthy chicken and wild rice soup – or at least healthier!
- Chicken – I like to slice mine thin because it makes it perfect for this soup recipe.
- Mushrooms – If you can’t find a mixture of fresh mushrooms, frozen mushrooms work great in this recipe.
- Flour and Butter – These two combine to create a roux which makes this soup perfect and creamy.
- Chicken Stock – I love using chicken stock base that I keep in my pantry because a little of it makes for a lot of chicken stock.
- Milk – As I mentioned above, this takes the place of cream. The soup is still very rich, but you save some calories!
- Wild Rice – See how to cook it above!
Creamy Chicken and Wild Rice Soup
- 2 tablespoons extra virgin olive oil
- 1 pound chicken sliced thin
- 2 cloves of garlic minced
- 16 oz mushrooms shiitake and baby portabellas mixed, sliced
- 1 tsp oregano
- 4 TBSPs butter
- 4 TBSPs flour
- 3 cups chicken stock
- 2 cups milk I used 2%
- 2 cups wild rice cooked, depending on how thick you want your soup (see note)
- Place a large soup pot over medium heat and add the olive oil.
- Once you have heated up the olive oil, add the chicken, season with salt and pepper, and sauté the chicken until it is cooked on the outside (it doesn't need to be cooked all the way through).
- Add the garlic, mushrooms, and oregano. Cook until the mushrooms are soft, about 5 to 7 minutes.
- Add the butter to the pan, and melt. Then whisk in the flour. Very slowly whisk in the chicken stock. When I start adding it, I add in about two tablespoons at a time, whisking it in to the flour butter mixture so it is fully combined before adding more.
- Slowly add in the milk. Then add in the rice and bring the whole pot to a boil before reducing to a simmer and cooking for 20 more minutes. Serve and enjoy!
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