✅ Ingredients
For the Soup
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 lb (450 g) cooked chicken (shredded or diced)
- 1 cup wild rice (uncooked)
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt & pepper, to taste
For the Creamy Base
- 3 tbsp butter
- 3 tbsp flour (or cornstarch for gluten-free)
- 2 cups milk or half & half
- Optional: 1/2 cup heavy cream for extra richness
🍽️ Instructions
1. Sauté the Veggies
In a large pot:
- Heat the oil/butter.
- Add onion, carrots, and celery; cook 5 minutes until softened.
- Add mushrooms and cook until they release moisture and brown slightly.
- Stir in garlic; cook 1 minute.
2. Add Chicken + Broth
Add:
- Wild rice
- Shredded chicken
- Chicken broth
- Thyme, rosemary, bay leaf
- Salt & pepper
Stir well.
3. Simmer
Bring to a boil, then reduce heat to low.
Simmer 45–55 minutes, or until the wild rice is tender.
4. Make the Creamy Roux
In a separate saucepan:
- Melt 3 tbsp butter.
- Stir in 3 tbsp flour until thick and golden.
- Slowly whisk in the milk until smooth and creamy.
- Let it cook 3–5 minutes until slightly thickened.
(Optional: stir in heavy cream for richer soup.)
5. Combine Everything
- Add the creamy mixture to the soup pot.
- Stir well.
- Simmer another 5–10 minutes until thick and velvety.
Remove bay leaf.
🥣 Serve
Ladle into bowls and serve with:
- Fresh parsley
- Crusty bread
- Extra black pepper
It’s thick, creamy, hearty — a complete meal in a bowl!
🌟 Options & Variations
- Low-carb: replace wild rice with cauliflower rice (add at the end).
- Dairy-free: use coconut milk instead of cream.
- Extra protein: add white beans.
- Flavor boost: add a splash of white wine while sautéing mushrooms.
