Go Back Email Link
+ servings

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
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 431kcal
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: 431kcal