How’s everyone braving the cold? Normally I’m all about that fresh air, but do yourself a favor and don’t go outside right now. I ventured out yesterday on a 40ish minute round-trip bike ride (to trade in for my new bike, yay!). But after forgetting my keys at the shop and being stuck outside for another 20 minutes, I thought my feet would fall off. I know you Mid-Westerners and North-Easterners want to shoot me right now because my 35-ºF cold front may as well be a tropical paradise compared to your weather. But in any case, I feel for you.
While you’re inside…
What better than a steamy bowl of creamy chicken and wild rice soup? Paired perfectly with crusty bread, fuzzy socks, a snuggle buddy…and a good musical, anyone? [I watched Footloose (2011) last night and I’d forgotten how much I love it!]
This soup is everything you love about a bowl of comfort food:
- creamy and textured
- hearty and filling
- aromatic and flavorful
…and you’d never believe it’s made with lighter ingredients and ready in under an hour!
Just start with the onion, carrot, celery and garlic sautéed in a little EVOO; add the broth, rice, and spices; then the chicken with about 10 minutes left. When the chicken is just cooked through, shred it with 2 forks (easier than you can imagine–it just falls apart) and return to the pot. For the creamy base, the secret is…
milk and cornstarch!
Simply whisk until dissolved, then pour the mixture into a small saucepan with sautéed mushrooms (optional but recommended); and after only a couple minutes of simmering, you have a beautifully thick and smooth sauce…magical I tell you. Finally, stir in a little cream cheese for extra richness (reduced fat works 👍) , and salt/pepper/fresh herbs to taste. Gently mix this in with the rest of the soup, and dinner is served!
No need for a slow cooker, or an Instant pot, or any special skills or strange ingredients. So get those fuzzy socks on because it’s soup time. 🙌
Creamy Chicken and Wild Rice Soup
Notes
*If using regular (salted) broth, omit the salt.
Ingredients
- 1.5 tsp olive oil, divided
- 1/2 cup roughly chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 1/2 cup wild rice or wild rice blend
- 1 3/4 cup reduced sodium chicken broth*
- 1/2 tsp sea salt*, or to taste
- 1 tsp poultry seasoning
- black pepper to taste
- 10 oz chicken breast (~5 tenderloin strips)
- 6 oz cremini mushrooms, sliced and halved
- 1.5 cups 1% or 2% milk
- 2 Tbsp cornstarch
- 2 Tbsp cream cheese
- 1/2 tsp fresh thyme leaves and/or chopped fresh rosemary
Instructions
- Heat 1 tsp olive oil in a soup pot. Sauté onion, celery, and carrot about 2 minutes, then stir in garlic and cook about 1 minute longer.
- Add rice, broth, poultry seasoning, salt* and pepper to taste. Bring to a light boil; cover; reduce heat to low; and simmer about 45 minutes total, or until rice is done. (Refer to rice package.) With 10 minutes remaining, add chicken strips and re-cover. After 10 minutes or when cooked through, remove chicken; use two forks to shred; return to pot. Remove from heat.
- Meanwhile, heat remaining 1/2 tsp olive oil (or more as needed) in a saucepan. Add mushrooms and sauté until tender (3-4 minutes).
- In a large measuring cup, vigorously whisk 3/4 cup of the milk with 2 Tbsp cornstarch until completely dissolved. Pour into saucepan with mushrooms, and stir in remaining 3/4 cup milk. Bring to a gentle simmer, and cook 3-4 minutes (or until thickened), stirring occasionally. Stir in cream cheese until smooth. Add salt, pepper, and fresh herbs, to taste.
- Add the creamy mushroom sauce to the soup and stir until incorporated. Ladle into bowls and enjoy!