Creamy Chicken and Wild Rice Soup
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.
Servings: 4
Calories: 618kcal
Ingredients
- 2 tbsp unsalted butter
- 1 large onion , finely diced
- 3 cups (300g) cremini mushrooms , sliced (chestnut mushrooms UK)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp dried thyme or a dried herb blend
- ½ tsp black pepper
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- ½ tbsp soy sauce
- 1 cup (160g) uncooked wild rice
- 6 cups (1 ½ liters) chicken broth or stock made using 2 cubes
- 1 lb (450g) chicken thighs boneless and skinless
- 1 tbsp cornstarch (cornflour) diluted in 1 tbsp cold water
- ½ cup (125ml) cream , heavy / double
- 4 tbsp Parmesan , freshly grated
- 2 tbsp parsley , chopped
- 1 tsp fresh thyme
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.2 tbsp unsalted butter, 1 large onion, 3 cups (300g) cremini mushrooms, 1 tsp salt, 1 tsp garlic powder, 1 tsp dried thyme or a dried herb blend, ½ tsp black pepper
- 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.1 tbsp tomato paste, 1 tbsp Dijon mustard, ½ tbsp soy sauce, 1 cup (160g) uncooked wild rice, 6 cups (1 ½ liters) chicken broth
- 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.1 lb (450g) chicken thighs
- Add the shredded chicken back into the soup and stir in the cornstarch slurry cooking for a couple of minutes to thicken the broth.1 tbsp cornstarch (cornflour)
- 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!½ cup (125ml) cream, 4 tbsp Parmesan, 2 tbsp parsley, 1 tsp fresh thyme
Video
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
Calories: 618kcal | Carbohydrates: 41g | Protein: 31g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 163mg | Sodium: 2358mg | Potassium: 902mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1015IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 3mg
