Go Back
Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8

Ingredients
  

  • 3 cups cooked shredded or chopped chicken breast I like to use a rotisserie chicken
  • 6 cups stock
  • 1 cup uncooked wild rice
  • 10 ounces mushrooms sliced
  • 4 cloves garlic minced
  • 2 cups cubed butternut squash
  • 2 ribs celery diced
  • 2 carrots diced
  • 1 onion diced
  • 1 bay leaf
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 cups milk
  • ¾ cup heavy cream
  • 2 large handfuls of kale roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper
  • ½ tsp paprika
  • 1 tsp Italian Seasoning
  • 1 tsp freshly chopped thyme
  • Salt & Pepper to taste

Instructions
 

  • Heat 1 tablespoon butter (or olive oil) in a large stockpot over medium heat. Add onion and celery and sauté until soft and translucent (about 5 minutes). Stir in the garlic, fresh thyme, and Italian seasoning and cook for an additional 1-2 minutes.
  • Add in the vegetable stock, wild rice, mushrooms, carrots, bay leaf, a pinch of salt and pepper. Stir to combine.
  • Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  • Meanwhile in a separate bowl whisk the flour, milk and heavy cream until combined. Gradually add the cream mixture to the soup and continually whisk until well combined. Also add in the butternut squash and kale at this time. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened and the butternut squash is tender.
  • Taste and season with salt and pepper. Serve or store in airtight containers. You could also freeze this soup once it has cooled.