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…
At this time I also got my rice cooking and prepped my vegetables.
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!
1/4 cup butter
salt and 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
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.