Creamy Chicken, Mushroom & Wild Blend Soup

Comfort in a bowl — creamy, herby, and full of depth thanks to Wild Blend Rice. The five-rice blend gives it that nutty, hearty texture that makes every bite feel a little extra cozy. Finished with lemon and Parmesan for brightness — it’s everything you want in a fall soup!

By @heresyourbite

Original recipe source

Creamy Chicken, Mushroom & Wild Blend Soup

Cook time: 60 minutes

Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 tbsp butter
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp turmeric
  • 1 tsp Calabrian chiles or red pepper flakes
  • 8 garlic cloves, minced
  • 2 tbsp flour
  • 0.5 cup dry white wine
  • 8 oz portobello mushrooms, sliced
  • 1 cup Wild Blend Rice
  • 6 cups chicken broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp sherry vinegar
  • 1 herb bundle
  • 1 bay leaf
  • 1 Parmesan rind
  • 1 cup sour cream
  • 0.5 lemon lemon juice
  • 1 to taste salt
  • 1 to taste freshly ground black pepper
  • 1 for garnish Parmesan cheese
  • 1 for garnish black pepper
  • 1 for garnish fresh thyme

Instructions

  1. Heat the olive oil and 1 tbsp of butter in a large pot over medium heat.
  2. Add the chicken to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
  3. In the same pot, add the remaining butter, diced onion, carrots, and celery. Cook until the vegetables are softened.
  4. Add the dried thyme, dried rosemary, turmeric, Calabrian chiles or red pepper flakes, and minced garlic to the pot. Cook until fragrant.
  5. Stir in the flour and cook for a minute. Then, add the dry white wine to the pot and stir until the mixture thickens.
  6. Add the sliced mushrooms to the pot and cook until they are softened.
  7. Add the Wild Blend Rice, chicken broth, Worcestershire sauce, sherry vinegar, herb bundle, bay leaf, and Parmesan rind to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the rice is cooked.
  8. Stir in the sour cream, lemon juice, salt, and freshly ground black pepper. Cook until the soup is heated through.
  9. Serve the soup garnished with Parmesan cheese, black pepper, and fresh thyme.
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