Creamy Chicken and Wild Rice Soup
Adding hot broth to the roux one ladle at a time prevents lumps - dump it all at once and you get flour dumplings. Wild rice needs to be pre-cooked or it'll never get tender in the soup.
Ingredients
- 10 cups chicken broth
- 3/4 lb fresh mushrooms, chopped
- 1 cup finely chopped celery
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 1 tsp chicken bouillon granules
- 1 tsp dried parsley flakes
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1/3 cup butter, cubed
- 1/3 cup all-purpose flour
- 1 can condensed cream of mushroom soup, 10.75-ounce, undiluted
- 1/2 cup dry white wine or additional chicken broth
- 4 cups cooked wild rice, per package instructions
- 3 cups cubed cooked chicken
- Diamond Crystal kosher salt, to taste
Instructions
- Combine chicken broth, mushrooms, celery, carrots, onion, bouillon, parsley, garlic powder and thyme in large saucepan.
- Bring to boil, reduce heat, cover and simmer 30 minutes.
- Melt butter in Dutch oven and whisk in flour until smooth.
- Gradually whisk hot broth mixture into roux, one ladle at a time, until fully incorporated.
- Bring to boil and cook 2 minutes until thickened, stirring constantly.
- Whisk in cream of mushroom soup and wine.
- Stir in cooked wild rice and chicken.
- Heat through and season with salt to taste.
Notes
Prepare wild rice separately according to package directions before starting soup.