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! You will love this chicken wild rice soup and you will make it again and again.
Author: Lisa Longley
2tablespoonsextra virgin olive oil
16ozmushroomsshiitake and baby portabellas mixed, sliced
2cupsmilkI used 2%
2cupswild ricecooked, 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!
A note about the rice: I cooked mine a day ahead of time (3 cups of water to 1 cup of uncooked rice, brought to a boil and reduced to a simmer for about 45 minutes). But certainly you can buy precooked rice and just add that.