Chicken and Wild Rice Soup with Mushrooms
This easy chicken wild rice and mushroom soup is easy to make and is very cozy and comforting. Perfect for the cold fall and winter days.
Servings: 6
Ingredients
- 4-5 Medium potatoes
- 1 Carrot
- 1 Onion
- 5-6 Mushrooms
- 1 Chicken breast
- ½ cup Wild Rice Mix (Mix of wild and normal rice)
- ½ cup Heavy whipping cream
- 2 cups Broth (any kind)
- 4 cups Water
- 2 tbsp Olive Oil
- 1 tbsp Flour, heaping
- 1 Small bunch dill I used fresh
- 1 Small bunch basil I used fresh
- 1½ tsp Salt Or to taste
- ⅛ tsp Pepper Or to taste
- 1 Bay leaf
Instructions
- Peel the potatoes, carrots, and onion and chop everything into small pieces. Slice the mushrooms into bite-sized pieces. Chop the dill and the basil.
- Bring the 2 cups broth and 3 cups water to a boil. Add the bay leaf, wild rice, and chicken breast and cook for about 5 minutes.
- Add the potatoes and cook everything together for another 15 minutes.
- Meanwhile, add 2 tbsp of olive oil to a pan and sauté the mushrooms, onions and carrots until soft and the mushrooms no longer give off any liquid.
- Add a tablespoon of flour to the sautéed vegetables and mix until well-incorporated. Remove from heat and set aside.
- Once the potatoes are done cooking, take out the chicken breast onto a cutting board and let it cool off a bit and then cut it into squares. Alternatively, use kitchen tongs to hold the meat and cut into squares (or any shape smaller pieces).
- Add the sautéed vegetables and chopped chicken back to the soup pot.
- Add the heavy whipping cream, seasonings and spices, and chopped dill and basil.
- Add 1 more cup of water to the soup to thin it out or leave as is if you like your soup a bit more on the thick side.
- Serve.
Notes
- This soup works well with left-over chicken. Just skip cooking the chicken breast in the soup and add your left-over (chopped) chicken at the end.