This delicious Chicken Mushroom Wild Rice Soup is loaded with a rustic, Old World flavor. It looks thick and dense, but it’s actually wonderfully brothy. Perfect for dunking bread or rolls. I love sopping up creamy soups with lovely pieces of sweet pita breads. Don’t you?
I had a few leftover roasted chicken thigh/leg quarters and a couple of packages of mushrooms that needed a yummy home. Yesterday’s blah whether called for soup.
Suddenly Bone Broth is All the Rage
Bone broth suddenly seems to be all the rage these days, which seems very odd to me since people have been making broth from bones for thousands of years. I save in a container in the fridge all the bones no matter what kind of chicken I serve the family, whether it’s fried or roasted chicken–even if it’s from the deli. After picking off all the meat, I toss the carcasses into a large stock pot and cover them with 3-4 quarts of water. Add 1 tablespoon each of salt, onion powder, and garlic powder, with about a teaspoon of pepper. Put a lid on, tilted a little to let vent, and bring to a boil. Reduce to a simmer for 2-3 hours. Skim off and discard any foam that develops. Taste and adjust the seasonings, if necessary. The broth will reduce by 1/4 to 1/3 while cooking. If it’s too strong, add a little more water to dilute, but not too much or you’ll lose all the good flavor.
Remove from the heat and let sit with the lid off to cool for a bit. Carefully strain through a fine wire mesh sieve. (That picture is missing from the steps in the slide show.) If you want a clearer broth, strain through several layers of cheesecloth or a clean dish towel. Discard the bones. Once the broth has completely cooled and sat undisturbed for several hours, all the fat will rise to the top and is easy to skim off with a large spoon. Discard the fat.
Store the broth in a large container, such as a clean, lidded ice cream bucket in the fridge or freezer. If freezing, be sure to leave enough head space for expansion as it freezes or your container will crack.
For the soup, I took a short cut with the Uncle Ben’s I had on hand. If you’ve got straight up wild rice, use it. Cook it first before adding it to the soup and adjust your seasonings accordingly. I backed off on the thyme, rosemary, and oregano so they wouldn’t be overpowering since the Uncle Ben’s was already seasoned. Don’t be afraid to change up the ingredients by adding more of what you love and delete things you’re out of in your fridge or pantry. I’m sure diced rutabaga would be lovely in this soup. I had some I could’ve included, but I was saving it for Beef & Barley Stew.
When cleaning/chopping celery, if the leafy greens at the top look fresh and without any brown spots, don’t toss them out! Chop them up and use in your recipe or save a few leaves for a pretty garnish. 🙂
Creamy Chicken & Mushroom Wild Rice Soup
- 1 box Uncle Ben’s Long Grain & Wild Rice (Herb Roasted Chicken)
- 2 tbsp. light olive oil
- 1 tbsp. jarred minced garlic
- 1 onion, chopped
- 3 medium carrots, peeled/chopped
- 3 large stalks celery, diced
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1 tsp. dried oregano
- 1/2 cup flour
- 8 cups chicken stock
- Sea salt & fresh milled pepper, to taste
- 1 cup cooked chicken, diced
- 8 oz. mushrooms, sliced
- 1 cup heavy whipping cream
- 1/2 cup fresh chopped parsley
Cook Uncle Ben’s according to package directions.
Meanwhile, in a large stockpot, sauté onions, garlic, carrots, and celery in oil until onions become translucent. Add several dashes of salt and pepper. Move vegetables to one side of the pan and tilt to let oil run to one other. Sprinkle in the flour then mix to fully incorporate. Stir constantly while cooking the flour-vegetable mixture for 2 minutes.
Add chicken stock and mushrooms and bring to a boil. Reduce heat to a simmer and add diced chicken. Let cook for 35-40 minutes or until the carrots and celery are tender.
Remove from heat and stir in rice, heavy whipping cream, and parsley.
Serve with a good bread.
Note: All pictures are for a double batch.
Happy eating! 😊