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chicken wild rice soup

Homemade Chicken and Wild Rice Soup

Course Soup
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Allyson Zea

Ingredients

  • 2 TBS butter
  • 2 TBS olive oil
  • 1 small onion diced
  • 2 carrots chopped
  • 6 celery stalks chopped
  • 8 ounces mushrooms chopped
  • 3 garlic cloves minced
  • 4 TBS flour
  • 32 ounces low sodium chicken stock or vegetable stock
  • 1 TBS soy sauce
  • 3 bay leaves
  • 1/2 cup wild rice
  • 2 cups shredded chicken a rotisserie chicken works great for this
  • 1/4 cup half and half or 2% milk
  • 2 TBS thyme chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  1. In a large soup pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and cook for 7-8 minutes or until onions are soft and translucent.  Add the mushrooms and garlic and cook for 6-7 more minutes, until the mushrooms are cooked through.
  2. Sprinkle the flour on top of the vegetables, stir, and cook for 3-4 minutes, stirring frequently until flour is brown and cooked through.
  3. Add the chicken stock and soy sauce. Stir well to incorporate flour, then add the bay leaves. Over medium-high heat bring soup to a boil, then turn heat down to medium-low and simmer for 30 minutes.
  4. Add the wild rice and thyme and simmer for another 35 minutes.
  5. Add the chicken, milk, salt, pepper and cook on low for 20 more minutes.
  6. Serve hot in soup bowls with additional thyme if desired. Enjoy!