chicken and wild rice soup
While it may feel like spring is right on the horizon, there’s still some cold weather here in the Midwest. That means there’s room for another soup recipe and this creamy chicken and wild rice soup is the answer!
INGREDIENTS
– 3 tbsp unsalted butter
– 1 large onion, diced
– 8 oz cremini mushrooms, cleaned and quartered
– 3 cloves garlic, minced
– 1 1/2 tsp kosher salt
– 3/4 tsp freshly ground black pepper
– 1/2 cup white wine
– 2 sprigs fresh thyme
– 1 cup wild rice, rinsed and drained
– 2 ribs celery, diced
– 4 carrots, diced
– 4 cups chicken stock
– 1 lb boneless, skinless chicken breasts
– 1 1/2 cups whole milk
– 1/2 cup all-purpose flour
– 4 oz cream cheese
INSTRUCTIONS
– In a 6-quart pot, melt the butter over medium heat. Once melted, add the onion and mushrooms. Sauté until the mushrooms are browned, 6-8 minutes. Add the garlic, salt, and black pepper. Stir for 1 minute and pour in the white wine. Cook until the wine is mostly evaporated, 3-4 minutes.
– Add the thyme, rice, celery, carrots, and stock. Stir and place the chicken breast on top. Bring to a boil and reduce to a simmer. Cover and poach the chicken until it registers 160°F, 20-30 minutes.
– Remove the chicken and set it aside, where the temperature will reach 165°F. Cover the soup and continue to cook until the rice is tender, 20-30 minutes.
– Whisk the milk and flour together until they are smooth. When the rice is tender, slowly pour the flour mixture into the soup while stirring. Bring to a simmer and add the cream cheese. Stir until the soup is slightly thickened and the cream cheese is melted, 3-5 minutes. Shred the chicken and add it to the soup. Stir everything together to warm the chicken slightly. Then, serve immediately.
