Chicken and Wild Rice Soup

While I’ve been trying to cut back on dairy, I found myself with a little extra cream left over in the fridge one day and decided it was time for a creamy, comforting soup. I love this basic soup since I often have most of the ingredients on hand. Exactly what I need on a cold winter’s day.

chicken wild rice soup

Chicken and Wild Rice Soup
adapted from simple bites

1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
1 cup chopped celery
1 cup chopped carrots
1 small chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups chicken stock
1/4 cup cream
1 cup quick-cooking or instant wild rice (or pre-cooked wild rice)
3 cups shredded cooked chicken (about 12 ounces)
2 tablespoons chopped fresh parsley

Heat oil in a large stockpot over medium heat. Add celery, carrots and onions and cook until softened, about 5 minutes. Add mushrooms and cook an additional 3-5 minutes. Whisk in flour and continue to cook for an additional 3 minutes. Stir in chicken stock until there are no lumps left. Add cream, rice and turkey. Allow to simmer 20 minutes until heated through. Stir in the parsley and season with salt and pepper to taste.

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