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5
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Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is thick and creamy and flavored with mushrooms, onion, and celery, plus a splash of sherry. Rich, nutty, and earthy taste.
Course
Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
32
minutes
minutes
Servings
4
Author
Christin Mahrlig
Ingredients
2
tablespoons
butter
1
tablespoon
olive oil
1
cup
chopped onion
1
celery stalk,
chopped
1
(8-ounce)
package cremini mushrooms,
sliced
1
large clove garlic,
minced
3
tablespoons
flour
1/2
teaspoon
garlic powder
1/2
teaspoon
salt
1/2
teaspoon
ground white pepper
1/4
teaspoon
black pepper
1/4
teaspoon
dried thyme
4
cups
chicken broth
2
cups
diced cooked chicken
1 1/2
cups
cooked wild rice
1/2
cup
heavy cream
2
tablespoons
dry sherry
Instructions
In a Dutch oven, heat butter and olive oil over medium heat. Add onion, celery, and mushrooms. Cook for 5 minutes, stirring occasionally.
Add garlic and cook for 1 minute.
Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
Add garlic powder, salt, both peppers, and thyme.
Gradually add chicken broth, whisking constantly to prevent lumps.
Bring to a simmer. Add chicken and wild rice and cook for 10 minutes.
Add cream and sherry and cook 5 more minutes.
Nutrition
Calories:
431
kcal