Chicken Wild Rice Soup

Part 6 of my soup series and it just might be my favorite!!

By @passme.thesalt

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 medium yellow onion
• 2 stalks of celery
• 1 large carrot
• 5 garlic cloves
• 2 tsp FRESH thyme
• 2 chicken breasts
• 1 to taste Italian seasoning
• 1 to taste garlic salt
• 1 to taste pepper
• 5 tbsp butter
• 0.5 tsp salt
• 1 tsp pepper
• 0.25 tsp chili flakes
• 8 oz mushrooms
• 1.5 tbsp Worcestershire sauce
• 3 tbsp flour
• 4 cups chicken broth
• 2 cups water
• 1.5 tsp chicken bouillon powder
• 2 bay leaves
• 1 cup wild rice blend
• 1 cup heavy cream

Instructions

1. Start by cutting up all your veggies and fresh thyme. For the thyme, the trick is to hold the top of the sprig and pull down to get the leaves off easily.
2. Season your chicken breasts with the Italian seasoning, garlic salt, and pepper and sear on both sides on medium/medium high heat. It doesn’t need to be fully cooked at this point. Set to the side.
3. Turn the heat down slightly and throw in the butter. Then add in all your chopped veggies (minus the mushrooms) along with the fresh thyme, salt, pepper, and chili flakes. Sauté for about 8 minutes before adding in the mushrooms and Worcestershire sauce. Sauté for another few minutes.
4. Add in the flour and stir. Let that cook for another 2-3 minutes and then add in half your chicken broth, stir, and then the rest of the chicken broth. Then add in the water, chicken bouillon, bay leaves, wild rice, and add the chicken back in. Stir and cover. Let that cook on medium low/low for 20 minutes. After that time is up, taste the rice to see if it’s fully cooked.
5. Take out the chicken, chop it up, and add it back in. Put in the one cup of heavy cream, stir, and you’re done! You can add more cream/water if you want to thin it out. Also taste to see if it needs more salt.