Creamy Chicken and Wild Rice Soup
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Creamy Chicken and Wild Rice Soup
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Warm up with a bowl of my creamy Chicken and Wild Rice Soup. This easy recipe is perfect for a cozy night in and will satisfy all your comfort food cravings.
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Ingredients
- 2 tbsp butter unsalted
- 1 onion finely diced, large
- 3 cups cremini mushrooms sliced (chestnut mushrooms UK
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp thyme dried, or a dried herb blend
- ½ tsp black pepper
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- ½ tbsp soy sauce
- 1 cup wild rice uncooked
- 6 cups chicken broth or stock made using 2 cubes
- 1 lb chicken thighs boneless and skinless, 450g
- 1 tbsp cornstarch diluted in 1 tbsp cold water, aka cornflour
- ½ cup cream heavy / double
- 4 tbsp parmesan , freshly grated
- 2 tbsp parsley , chopped
- 1 tsp thyme fresh
Instructions
- Melt the butter in a Dutch Oven (I used my GreenPan large casserole). Add the diced onion and sliced mushrooms and sprinkle with the salt, pepper, paprika, dried thyme and garlic powder. Cook over medium heat, stirring frequently, until the onion is translucent and mushrooms have softened.
- Stir in the mustard, tomato paste, soy sauce and wild rice. Add the chicken broth and bring to a gentle simmer. Set a timer for 25 minutes and cook the rice over low heat, stirring occasionally.
- Add the chicken thighs and continue to cook for 20 minutes or until the chicken is tender and cooked through. Use tongs to remove the chicken from the pot onto a plate. Rest for five minutes then shred using two forks.
- Add the shredded chicken back into the soup and stir in the cornstarch slurry cooking for a couple of minutes to thicken the broth.
- Take off the heat and stir in the cream, thyme, parsley and grated Parmesan. Check the seasoning and serve with some crusty bread for a satisfying cozy meal!
Equipments used:
Notes
- Do I need to soak the wild rice: soaking the rice will cut down on the cooking time somewhat but it is not necessary.
- How to tell wild rice is cooked: check the grains have begun to split open and have softened enough for the rice to have a pleasantly chewy texture.
- Store leftovers in the refrigerator for up to three days, adding a little water when reheating the soup. This recipe is not suitable for freezing as it contains cream.
Nutrition Information
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Calories
618kcal
(31%)
Carbohydrates
41g
(14%)
Protein
31g
(62%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.3g
(15%)
Cholesterol
163mg
(54%)
Sodium
2358mg
(98%)
Potassium
902mg
(19%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1015IU
(20%)
Vitamin C
7mg
(8%)
Calcium
144mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 41g | 14% |
| Protein | 31g | 62% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 163mg | 54% |
| Sodium | 2358mg | 98% |
| Potassium | 902mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 7mg | 8% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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