Chicken and Mushroom Wild Rice Soup
On a cold wintery night with a fire in the fire place and a warm soup on the stove there is nothing more cozy than to curl up with a warm fuzzy blanket and a big bowl of soup. This soup is so easy to make and its ready in about 2 hours. I like making the homemade stock for this it just makes a big difference.
Ingredients
- 1 tbsp. olive oil
- 3 tbsp unsalted butter
- 1 cup yellow onion, small dice
- 3-4 garlic cloves, peeled and minced
- 1 cup dry white wine
- 3 celery stocks
- 3 carrots, peeled and small dice
- 2 cups mushrooms, sliced
- 3 tbsp. flour
- 1 whole rotisserie chicken shredded (save bones for stock)
- 2 cups cooked wild rice
- 8 cups homemade chicken stock (recipe follows)
- 1 cup heavy cream
- 3-4 sprigs thyme
- 2 sprigs rosemary
- salt and black pepper to taste
Directions
In a large stock pot heat the olive oil and butter together over medium heat until melted. Add in the onions and garlic, cook just for a couple minutes until they get tender then add in the celery, carrots, and mushrooms. Season with salt and pepper. Once everything starts to cook down sprinkle in the flour and make sure it coats everything evenly. Then deglaze the pan with the white wine. Let cook for a couple of minutes just to reduce.
Add in the chicken, wild rice and chicken stock. Bring to a boil and then turn it down to medium low. And let that simmer for about 20 minutes. Make sure the vegetables are fork tender. Then add in the herbs and the heavy cream and let that continue to cook for about 15 minutes. Until it start to thicken up and look delicious. Season again if needed and then serve in large bowls!
Chicken Stock
Ingredients
- 1 roasted chicken bones
- 2 onions, peeled and quartered
- 3 carrots, peeled and large dice
- 3-4 celery large dice
- 1 garlic head cut in half
- 2 bay leaves
- 2 sprigs rosemary
- 3-4 sprigs thyme
- handful of parsley
- 1 tbsp. black peppercorns
- 2 tbsp salt
Directions
Add everything to a large stock pot and fill with water just until everything is covered. Bring to a boil and turn down to a simmer and let go on medium low heat for about 2 hours just until the house starts to smell amazing! Strain out the stock and use in the soup. If you happen to make extra throw in the fridge or freezer and use in the future.