Creamy Chicken Mushroom Wild Rice Soup
This Creamy Chicken Wild Rice Soup with mushrooms is the definition of comfort food. Full of delicious, rich, earthy flavours and packed with protein. Your family will love it!
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Ingredients
- 2 Tbsp Butter, divided
- 1 Onion, chopped
- 2 Cloves Garlic, minced
- 500g Sliced Mushrooms
- 2 Stalks Celery, diced
- 3 Carrots, sliced
- 600g Chicken Breast, (3 Halves)
- 1 Cup Rice Mix with Wild Rice (see note)
- 6 Cups Chicken Stock
- 1 Tsp Dried Thyme
- 1 Bay Leaf
- ¾ Tsp Ground Cumin
- Pinch Chilli Flakes
- ½ Cup Double Cream/Heavy Cream
- ½ Cup Milk
- ½ Cup Parmesan Cheese
- 2 Tbsp Butter, melted
- 2 Tbsp Plain Flour
- Salt & Pepper
Method
- Melt 1 tablespoon butter in a soup pot. Add the mushrooms and cook until they have released their liquids and the liquids have evaporated. Remove and set aside.
- Melt another tablespoon butter and cook the onions, carrots, and celery for a few minutes, then add the garlic, thyme, cumin and chilli flakes and cook for 30 seconds longer.
- Add the chicken stock, bay leaf and chicken breasts. Bring to boil and simmer for 15minutes. Remove the chicken and add the rice. Cut the chicken into bite-sized pieces and return to pot.
- Continue to cook the rice until tender, 30-45 minutes. Now add the parmesan cheese, double cream and milk.
- Make the roux by mixing 2 tablespoons melted butter with the flour. Add a few spoonfuls of the soup to the roux then stir it into the soup.
- Let the soup simmer for a few minutes until it thickens. If you prefer the soup with a more liquid consistency, add a little more milk. Season with salt and pepper to taste and take off heat.
Enjoy!
Note
Rice Mix with Wild Rice is the combination of long grain rice, Italian red rice and wild rice.