Cozy and comforting, this soup is a great winter meal! With so many veggies, chicken, wild rice and a great mix of herbs, this soup healthy, hearty and satisfying!
A few weeks ago I had surgery on my jaw. I had an infection that had gotten into the bone and was eating away at the bone. They cut into my gums, scraped out the infection and did a bone graft before stitching me up. It wasn’t great needless to say, I was on a steady diet of soft foods for the next week or two.
My roommate was so kind and made sure I had plenty to eat. One of the things she made for me was this soup. Since she first introduced this recipe to me a few years ago, we’ve made this soup a couple times each winter, so I knew I already liked it.
This soup healthy, hearty and satisfying. I really love the wild rice with the chicken. This soup really finds the right balance of all the flavors. I love the addition of the mushrooms to this soup, switching it from the usual chicken soup recipes. The broth is creamy and smooth, making this a perfect cozy winter meal.
2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon
1 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all purpose flour
1 can (10.75 ounces) condensed cream of mushroom soup
1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cooked chicken, cubed
Stir together the first nine ingredients in a large pot. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Melt butter in a small pan. Stir in flour until smooth. Gradually whisk in a couple of cups of broth mixture. Bring to a boil. While stirring cook for 2 minutes or until thickened. Add back to the soup. Whisk in cream of mushroom soup and remaining 1/2 cup of chicken broth. Add rice and chicken. Heat through, stirring occasionally. Serve and enjoy!
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