Hearty and creamy Chicken Wild Rice Soup made with cooked chicken, nutty wild rice, and mushrooms. A bowl of comfort any time of the year.
Wild rice is the state grain of Minnesota. It is a very nutritious grain and is naturally found in the cold rivers and lakes. You can buy this grain throughout the year in Minnesota but their usual harvest time is in August through September. That said, it is no wonder that Chicken Wild Rice Soup is so popular here. Whether it is in the cold winter or warm summer months, this soup is enjoyed everyday. It is a bowl of comfort any time of the year. It is one of my favorite creamy soups and I often go to a very popular chain of deli to get my fix.
- 1 cup wild rice (170g)
- ¼ cup vegetable oil (60ml)
- 1 onion (chopped)
- 2 medium carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1 tsp dried thyme
- ¾ cup all-purpose flour (115g)
- 8 cups chicken stock (1.9 liters)
- 2 cups cooked chicken (cubed) (300g)
- 8 oz mushrooms (stems removed and sliced) (225g)
- Salt and pepper
- 1 cup half-and-half (240 ml)
- ½ cup chopped parsley (25g)
Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.
Pour in chicken stock. Bring to a boil.
Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.
Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.
Turn off heat. Stir in chopped parsley.