Approximate values estimated by AI
Smoked Chicken and Wild Rice Soup with Mushrooms
80% authentic · American
A flavorful twist on the classic, incorporating the deep, savory notes of smoked chicken and earthy mushrooms for a richer soup experience.
Ingredients
- Smoked chicken1.5 lbs, shredded or diced
- Wild rice1 cup
- Butter3 tbsp
- Leeks1 cup, white and light green parts, sliced
- Cremini mushrooms8 oz, sliced
- Garlic2 cloves, minced
- All-purpose flour1/4 cup
- Chicken broth5 cups
- Half-and-half1.5 cups
- Worcestershire sauce1 tsp
- Saltto taste
- Black pepperto taste
- Fresh thyme1 tsp, chopped
Steps
- 1
Cook wild rice according to package directions. Drain and set aside.
- 2
In a large pot or Dutch oven, melt butter over medium heat. Add sliced leeks and mushrooms. Cook until softened and lightly browned, about 10-12 minutes.
- 3
Add minced garlic and cook for 1 minute until fragrant.
- 4
Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to form a roux.
- 5
Gradually whisk in chicken broth until smooth. Bring to a simmer.
- 6
Reduce heat to low, stir in half-and-half and Worcestershire sauce. Do not boil.
- 7
Add the shredded smoked chicken and cooked wild rice to the pot. Heat through for about 5-10 minutes.
- 8
Season with salt and black pepper to taste. Stir in chopped fresh thyme just before serving.
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