Save time and cook your family this hearty chicken soup with wild rice, mushrooms and thyme that will leave no one wanting a main dish. The meat will give you a supply of protein that will easily fill you up until the next meal. Thanks to it, you don’t have to think about the next course.
Creamy chicken soup with wild rice, mushrooms and thyme
What we will need:
- 2 tbsp olive oil
- 500 g chicken breast
- 3 tbsp butter
- 1 onion
- 2 cloves garlic
- 1/4 pcs smaller celery (about 1 stalk)
- 2 pcs smaller carrots
- 10 pcs mushrooms
- 2 tbsp plain flour
- 1,5 liters chicken broth
- 1/2 litre milk
- 200 g wild rice (Indian, black)
- salt, ground black pepper, thyme to taste
How we will proceed:
1. Heat the oil in the bottom of a large pot and add the diced chicken breasts. Lightly salt and pepper them, let them pull in and brown slightly on the surface. Remove them and set aside.
2. In the same pot, add the butter and immediately afterwards the diced vegetables (onion, carrot, celery, mushrooms and crushed garlic), again lightly salt and pepper and let everything simmer together, stirring occasionally, for about 7 minutes, until the vegetables are cooked and the mushrooms have lost their volume.
3. Dust the roasted vegetables with flour, stir, and at this point put the roasted chicken pieces back in.
4. Pour the stock and milk over everything and add a few sprigs of fresh thyme or about a teaspoon of dried thyme.
5. Add the rinsed wild rice, remove from the heat and let it cook, lid on, for about 45 minutes to an hour, until the rice is tender.
TIP: If you want a thicker soup, remove the lid for the last 20 minutes of simmering to reduce it a bit.
Good taste!
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