Wild Chicken & Mushroom Soup

Wild Chicken & Mushroom Soup | MealswithmyMan.com

Random craving day! I don’t know why, but out of the blue, I just really wanted soup. I wanted something light. I wanted something easy. I wanted to just throw a bunch of goodies into a pot and let it do its thing.

Also, I have a minor obsession with Panera’s Chicken and Wild Rice soup. But the Panera soup isn’t available every day. And realistically I can’t expect to just order out from Panera every time I want soup. Especially if I want a cleaner soup-less chemicals and preservatives. So oooooobviouuuuslyyyyyyy I decided to take this matter into my own hands.

I decided to fuse two different types of soup together. I started with a recipe for Chicken Wild Rice Soup from Pinch of Yum and mixed and matched with Damn Delicious’ Cream of Mushroom Soup recipe. But I didn’t want to use the crockpot since I had to make it the same night and I wanted to lighten up these ingredients a little. So here goes…

Wild Chicken & Mushroom Soup | MealswithmyMan.com
 I started by seasoning my chicken breast (I had one GIGANTIC chicken breast) with salt, pepper and cayenne pepper and placed that in a saute pan to cook for about 10-15 minutes. I wanted that cooked but not too cooked, because it will cook some more in the soup. Once it’s cooked, shred it up and set it aside.

At this time I also got my rice cooking and prepped my vegetables.

In a large pot, add your onion, celery, carrot and oil and cook down until the onions are translucent. Then add 1 tbsp butter, your garlic and your mushrooms. Season everything with salt and pepper and saute for about 5-6 minutes.
Wild Chicken & Mushroom Soup | MealswithmyMan.com
Pour in the wine to deglaze the pan for about 2 minutes. Then stir in chicken broth, milk and herbs. Let all that cook down together for a little and then add the shredded chicken and rice.
Wild Chicken & Mushroom Soup | MealswithmyMan.com
In a saute pan add the rest of your butter and melt down over medium-high heat. Sprinkle in your flour a little at a time. You may not need the full 1/4 cup. You don’t want your rue to be too dry or too liquidy. Just keep whisking the flour in until it is a creamy thickness. Then add it into the soup and stir.
Wild Chicken & Mushroom Soup | MealswithmyMan.com

Reduce to a simmer and keep stirring. If the soup is too thick or too thin add more water or milk to thin out or add more flour to thicken. I let my soup simmer for about 45 minutes, but honestly it can be ready whenever. I just enjoy to let my flavors cook as long as possible together. Plus TJ wasn’t coming home until late that night. So whenever you are ready, eat up!Wild Chicken & Mushroom Soup | MealswithmyMan.com


Ingredients

Olive oil
1/4 cup butter
salt and pepper
cayenne pepper
1 lb chicken breasts
1 cup uncooked rice (cook as instructed by packaging)
1/2 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 lb crimini mushrooms, roughly chopped
3 cloves garlic, minced
1/2 cup white wine
4 cups chicken broth
1 cup whole milk
1-2 tsp fresh herbs (I used thyme, rosemary and sage)
1/4 cup flour

Directions

1) Season chicken with salt, pepper and cayenne pepper and cook in a saute pan (cook it a little under done).  Let rest, then shred, set aside.

2) Cook rice as instructed by packaging, fluff and set aside.

3) While the above is cooking, add onion, celery, carrot and oil to a pan and cook down til onions are translucent. Then add 1 tbsp butter and garlic and mushrooms. Salt and pepper. Add more butter if looking dry. Or oil. Saute about 5-6 minutes.

4) Pour in wine to deglaze the pan for about 2 minutes. Stir in chicken broth, milk and herbs.

5) Let that all cook down together for a little then add the chicken and rice.

6) In a saute pan add the rest of the butter and the flour to create a rue. Add the rue to the soup to thicken it up. Reduce to a simmer and keep stirring. If soup is too thick or too thin, add more water or milk to thin out or add more flour to thicken.

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