Description
Growing up in the Midwest, soup wasn’t just a meal—it was a way of life during those long, cold winters. My grandmother always had something simmering on the stove, filling the house with aromas that could draw the whole family to the kitchen.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil or butter
- 1 large yellow onion, diced (about 1½ cups)
- 3 celery stalks, chopped
- 2 large carrots, diced
- 1 pound mixed mushrooms (cremini, shiitake, or button), sliced
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon dried sage
For the Main Components:
- 1 cup uncooked wild rice blend
- 1½ pounds boneless, skinless chicken thighs or breasts
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
For Finishing:
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped (optional)
- Extra cream for drizzling
Substitution Options:
- Dairy-free: Replace heavy cream with full-fat coconut milk or cashew cream
- Gluten-free: Use cornstarch or arrowroot powder instead of flour for thickening
- Lower fat: Substitute half-and-half for heavy cream, though the soup won’t be quite as rich
- Vegetarian: Use vegetable broth and replace chicken with extra mushrooms or white beans
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken generously with salt and pepper, then sear it for 4-5 minutes per side until golden brown. You’re not cooking it through completely here—just building flavor. Remove the chicken and set aside. The golden bits left in the pot will add incredible depth to your soup.
In the same pot, add the diced onion, celery, and carrots. Cook for about 5-6 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent. This is called a mirepoix in French cooking, and it’s the flavor foundation for countless soups and stews.
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring frequently. The mushrooms will release their moisture and then start to caramelize—this is where the magic happens. Once they’re golden and fragrant, add the minced garlic, thyme, and sage. Cook for another minute until everything smells absolutely amazing.
Sprinkle the flour over the vegetables and stir well, cooking for about 2 minutes to eliminate the raw flour taste. Slowly add the chicken broth, stirring constantly to prevent lumps. Add the wild rice, bay leaves, and the seared chicken back to the pot. Bring everything to a boil, then reduce heat to a gentle simmer.
Cover the pot partially and let everything simmer for 35-40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through. The chicken should easily shred with a fork when it’s ready. Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
Remove the bay leaves and reduce heat to low. Slowly stir in the heavy cream, being careful not to let the soup boil once the cream is added (this prevents curdling). Taste and adjust seasonings with salt and pepper. The soup should be creamy, rich, and perfectly seasoned. Stir in the fresh parsley just before serving.
Nutrition
- Calories: 380-420 per serving
- Fat: 18-22 grams
- Carbohydrates: 25-30 grams
- Fiber: 3-4 grams
- Protein: 28-32 grams