Mushrooms. Juicy, savory, a bit of bite and smooth subtle sweetness. Overloading creamy chicken soup filled with wild whole grain rice.
I can’t say what made me do it, I only know I couldn’t stop thinking about it. With all the fall flavors and cool weather, creamy mushroom soup fit the season just right.
But like any creamy soup that is typically loaded with heavy cream and butter, this soup won’t leave you feeling loaded yourself. At just over 400 calories, it is filled with some simple clean eating ingredients. And you can make this soup from start to finish in just about 60 minutes. Better yet, if you any leftover Thanksgiving Turkey, use the turkey carcass to make a stock and use the turkey meat for this soup.
It’s the basics baby!
You’ll need these basic fresh ingredients:
For the Stock:
1 stalk celery
1 large carrot
1/4 large onion
1 Tb canola oil
1 Tb chicken bouillon
1 1/2 pounds chicken breast
1 bay leaf
6 cups water
Begin by making a stock. Roughly chop up one stalk of celery and one large carrot along with 1/4 of a large onion. Cut the chicken into large chunks so it cooks faster, and set aside.
In a large Dutch oven over medium heat, sauté the celery, carrot, and onion with the chicken bouillon in the canola oil until tender.
Then add two chicken breasts, about 1 1/2 pounds, 6 cups hot water, and 1 bay leaf to the pot. Bring to boiling, cover and simmer for about 25-30 minutes, until chicken is cooked through, tender and no longer pink.
It’s getting wild!
Meanwhile cook the Wild Rice. I mean really, doesn’t this rice look wild? Like it went on a rice Mud Run and came back in multiple colors of nature.
For the Wild Rice:
3/4 cup rinsed wild rice
2 cups hot water
Add wild rice to hot water in medium saucepan and bring to a boil over medium heat. Reduce heat to low and steam, covered until tender, about 45 minutes.
Now to the soup, oh yea.
Strain the chicken stock over a colander placed over a large bowl. Save the chicken stock. Remove the chicken and shred or chop roughly. You can throw out the veggies or save them for your husband who adds veggies to everything. Discard the bay leaf.
Have your soup ingredients ready. Oh mushrooms, don’t you look good?!
For the Soup:
1 Tb butter
1 clove garlic
8 oz baby bella mushrooms
1/2 cup flour
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
3 cups milk
Peel and finely mince the shallot and garlic. Remove stems from the baby bella mushrooms. Cut off the dirty stem end and slice the remaining stem pieces. Slice the baby bella caps as well.
In the same Dutch oven over medium heat, melt the butter and add the garlic and shallots. Sauté about 2-3 minutes, then add the baby bella mushrooms. Sauté about 2 minutes more.
Stir in the flour. For an entirely gluten free meal, use brown rice flour or tapioca flour.
Cook about 1 minute more, then carefully pour in the reserved chicken stock.
Stir in the chopped chicken. Bring back to boiling then carefully add the remaining ingredients. Simmer over medium heat