Chicken and Wild Rice Soup with Mushrooms
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Chicken and Wild Rice Soup with Mushrooms
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This easy chicken wild rice and mushroom soup is easy to make and is very cozy and comforting. Perfect for the cold fall and winter days.
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Ingredients
- 4-5 potato medium
- 1 carrot
- 1 onion
- 5-6 mushrooms
- 1 chicken breast
- ½ cup wild rice mix (Mix of wild and normal rice)
- ½ cup heavy whipping cream
- 2 cups broth (any kind)
- 4 cups water
- 2 tbsp olive oil
- 1 tbsp flour heaping
- 1 dill I used fresh, small bunch
- 1 small bunch basil I used fresh
- 1½ tsp salt Or to taste
- ⅛ tsp black pepper Or to taste
- 1 bay leaf
Instructions
- Peel the potatoes, carrots, and onion and chop everything into small pieces. Slice the mushrooms into bite-sized pieces. Chop the dill and the basil.
- Bring the 2 cups broth and 3 cups water to a boil. Add the bay leaf, wild rice, and chicken breast and cook for about 5 minutes.
- Add the potatoes and cook everything together for another 15 minutes.
- Meanwhile, add 2 tbsp of olive oil to a pan and sauté the mushrooms, onions and carrots until soft and the mushrooms no longer give off any liquid.
- Add a tablespoon of flour to the sautéed vegetables and mix until well-incorporated. Remove from heat and set aside.
- Once the potatoes are done cooking, take out the chicken breast onto a cutting board and let it cool off a bit and then cut it into squares. Alternatively, use kitchen tongs to hold the meat and cut into squares (or any shape smaller pieces).
- Add the sautéed vegetables and chopped chicken back to the soup pot.
- Add the heavy whipping cream, seasonings and spices, and chopped dill and basil.
- Add 1 more cup of water to the soup to thin it out or leave as is if you like your soup a bit more on the thick side.
- Serve.
Notes
- - This soup works well with left-over chicken. Just skip cooking the chicken breast in the soup and add your left-over (chopped) chicken at the end.
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