Creamy Chicken & Wild Rice Soup
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- 1 Large Stockpot
- Kitchen Knife
Ingredients
- 4 chicken thighs*
- 2 tbsp olive oil
- 12 oz mushrooms* chopped or sliced
- 2 tbsp butter divided
- 1 onion* diced
- 2 carrots* fine chop
- 2 stalks celery* diced
- 2 cloves garlic* minced
- 2 tbsp unbleached all-purpose flour
- 1 tsp thyme
- 6 cups chicken broth*
- 1 cup wild rice
- 1 cup heavy cream or half and half
- 3/4 cup parmesan cheese grated
- salt + pepper to taste
Instructions
- Season the chicken thighs with Chicken Rub or seasonings of choice (salt, pepper, paprika, garlic powder, and onion powder are all great), preferably the night before cooking or as soon as possible.
- Bring a large pot of water (or stock) to a boil with the chicken thighs. Cook until chicken is cooked through (temp 165). Set aside until cool enough to handle. Debone, shred or cube.
- Heat a heavy-bottomed pot over medium low. Add mushrooms and let them sweat some of their liquid out, about 5 minutes. Increase heat to medium and add onions, carrots, celery, 1tbsp butter, and 1 tbsp olive oil. Saute.
- Add the minced garlic and thyme and stir until fragrant. Coat the vegetables with 2 tbsp all-purpose flour and cook for another minute or so. Add broth and rice, stir.
- Reduce to a simmer and cover for about 25 minutes. Reduce heat to low, add the cooked chicken, cream, and parmesan. Adjust for salt and pepper. Serve.
Nutrition
Calories: 264kcalCarbohydrates: 16gProtein: 12gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 178mgPotassium: 352mgFiber: 2gSugar: 2gVitamin A: 2186IUVitamin C: 2mgCalcium: 85mgIron: 1mg
