Lemon Chicken, Mushroom and Wild Rice Soup
There are all kinds of chicken and rice soup, but this is the one that ticks all the boxes. Shredded roast chicken comes together with earthy mushrooms, fresh herbs and wild rice in a light creamy broth base that gets added depth of flavor from nutty Parmesan cheese and a bright finish from lemon juice and zest.
Equipment
- large soup pot or Dutch oven
- microplane or grater
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 8 ounces cremini mushrooms (Baby Bella) trimmed and sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh minced thyme (or 1 teaspoon dried thyme)
- 1 tablespoon fresh minced sage (or 1 teaspoon dried sage)
- 1 tablespoon fresh minced rosemary (or 1 teaspoon dried rosemary)
- 2 teaspoons Worcestershire sauce
- 1 cup uncooked wild rice, rinsed and drained
- ½ cup dry white wine
- 2 quarts (8 cups) chicken stock or chicken broth
- 2 bay leaves
- 4 cups cooked shredded chicken
- 1 cup heavy cream or half-and-half
- ½ cup finely grated Parmesan cheese
- zest and juice from half a lemon
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Heat butter in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and cook for 8 to 10 minutes, or until softened.
- Add mushrooms and garlic, stirring to combine. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are soft and slightly golden. Add the Worcestershire sauce, thyme, sage and rosemary, stirring to combine until fragrant
- Add rice and cook it for 2 to 3 minutes to toast the grains. Add the wine, and cook until reduced by half, about 5 minutes.
- Add the chicken broth and bay leaves and bring to a boil. Reduce heat to simmer, cover and cook for 45 to 60 minutes or until rice is tender.
- Stir in the chicken, cream, Parmesan, lemon zest and lemon juice and continue to cook for 5 to 8 minutes until chicken is heated through. Add salt and pepper to taste.