This winter I’ve been soup crazy. It’s cozy, simple, inexpensive and feeds a large family – it’s only the three of us over here but I physically can’t take cooking every night, so leftovers have been a life support. Exaggeration? Maybe. I stumbled across Magnolia Journal’s “Chicken, Wild Rice and Mushroom Soup” from Joanna Gaines and it looked delicious.
…and it was. Honestly, the directions were a little odd, and I’m pretty sure cooking mushrooms without white wine is sacrilege, so I tweaked the recipe a little. Okay, a lot. I’ve made this a handful of times now and wrote down exactly how I make it so I can pass along the recipe!
This is a great soup to cook 90% in the morning and just reheat at night before dinner, so perfect for a casual dinner party. I made this for my in-laws when they watched Story for date night and it was perfect.
Chicken + Wild Rice Soup
serves 8 cook time 40 minutes
3 celery stalks, chopped
4 medium carrots, peeled + chopped
1/2 white onion, chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1/2 cup dry white wine. I used Chardonnay since that’s what I like to drink!
1-2 cup cremini or babybella mushrooms. This is 1 crate – my husband doesn’t love mushrooms since he’s lame, so I only used 1 cup
6 cups of chicken broth
1/2 cup wild rice
3 Tbs. butter
1/4 cup all-purpose flour
1/2 – 1 cup heavy cream
2 tsp. fresh thyme
2 cups of shredded chicken. No fuss: buy a roast chicken from the store!
1. Heat some olive oil in a 4 or 5-qt heavy-bottom pot (a dutch oven is great, but its okay if you don’t have one!)
Add the carrots, celery, onion, mushrooms, 1/4 teaspoon each of salt, pepper + onion powder. Cook until the vegetables are slightly tender, about 5 minutes. There should be tasty brown bits forming on the bottom of the pan and the mushrooms will give off a little water.
2. Deglaze with a dry white wine, about 1/4 cup or enough to cover the bottom of the pan. Scrape the bottom with a wooden spoon and cook until most of the wine has absorbed; about 2 minutes.
3. Add 5 cups of chicken broth. Homemade is best, but I’m not Ina Garten so I used organic, boxed broth. Bring to a simmer and add the wild rice. Cover + let simmer for 20 minutes, or however long your rice says it needs to cook. You’re looking for rice that’s tender but not mush.
4. In a separate pan, melt the butter over a low heat. Whisk in the flour until creamy. Add 1 cup of chicken broth, while continuing to whisk. Cook until it starts to bubble and all the lumps are gone, then add the fresh thyme + heavy cream. (I start off with 1/2 cup, if you like your soup creamier, add a full cup.)
5. Add the flour mixture to your soup, whisking it in. Now you can add your shredded chicken, yay! Keep simmering until the chicken is heated through and vegetables are fork tender.
(If you’re making this for later, this is where I would let the pot cool off and put it in the fridge until dinner. It would keep overnight, too.)
6. Finish the soup off with 1/4 cup of white wine before serving, and salt it to taste. Don’t be scared if it needs a lot, it’s a big batch! I’d start with 1 teaspoon and add from there. Serve with warm bread + butter. Happy eating!
To make it Gluten Free:
– Skip the rue. Substitute flour for 2 Tbs. arrowroot flour, but don’t heat it! Whisk it in cold chicken broth in a bowl, then add it to the soup.
To make it Paleo/Whole 30:
– Follow the GF instructions
– ditch the wild rice
– use ghee instead of butter
– use full-fat coconut milk instead of heavy cream