Creamy Chicken and Wild Rice Soup with Shiitake Mushrooms 🥘🐔

January 10, 2019

For several days now I have been unable to sit still. I felt as though I had left some homework undone, but I couldn't work out what. Until now. It's the new year, and I still haven't put a new recipe on my blog!🙈Never mind, never mind… Calm down! That mistake is about to be corrected!😇As a bonus for my forgetfulness, I won't just post a recipe but instructions for making one of my favourite soups – creamy chicken and wild rice soup with shiitake mushrooms.

Creamy Chicken and Wild Rice Soup with Shiitake Mushrooms

Since I am devilishly fond of new beginnings – whether it's a new year, a new season, a new day, or a Monday dawning after a hard week, even if it's just a plain new page in my notebook – I always want to start that new beginning immaculately. That is precisely why I think a good recipe will let me start this new year fresh, well and cheerfully.🤩

Creamy Chicken and Wild Rice Soup with Shiitake Mushrooms

I drew inspiration for this recipe from a popular restaurant chain in the US and Canada – Panera Bread, which is often spoken of warmly for its wonderful soups. Although I have never been there or tasted Panera's dishes, a virtual menu was no obstacle to firing up my imagination. Ranked fourth in theYahoo listing, Panera Bread's creamy chicken and wild rice soup inspired me to make a few modifications and to improvise, which gave excellent results!

This soup is wonderful – it is exactly what in English we would call „comforting food”. It is food that soothes. Perhaps even food in which we look for comfort(?). I won't lie, I really was looking for comfort in it, because cold, dark winter evenings make me depressed, but a bowl of this good stuff invites you to smile and, tucked cosily under a blanket on the sofa, to spend a few quiet minutes with yourself.

Another nice thing is that my creamy chicken and wild rice soup with shiitake mushrooms won't rob you of your time, because with the shredded chicken prepared in advance it takes less than an hour to make. So, shall we give it a go? 🙂

Creamy Chicken and Wild Rice Soup with Shiitake Mushrooms

Ingredients

1/2 cup carrots, (cut into small dice)
1 1/2 cup shiitake mushrooms, (sliced)
1 medium onion, (finely chopped)
3 tsp olive oil
4 cloves of garlic
950 ml chicken stock
500 ml water
2 cups full-fat milk
1/2 tsp ground black pepper
1 tsp dried oregano
a few sprigs fresh thyme, (chopped)
2-3 bay leaves
250 g chicken thigh meat, (skinless and boneless)
50 g flour
120 g wild rice or a mixed rice blend
salt

Instructions

Prepare the shredded chicken. Rub the thigh meat (you can use chicken breast instead) with your favourite seasonings and salt (I used chicken seasoning and a pinch of salt). Wrap it in foil and roast at 180 degrees for 30-40 minutes. Shred the cooked meat with a fork.
Fry the chopped carrots, onions and mushrooms in oil in a large pan for about 10 minutes.
Crush in the garlic cloves, pour in the chicken stock, the water and 1 cup of milk (set the second cup aside for now). Stir.
Add the ground pepper, oregano, thyme, bay leaves and the shredded chicken. Stir.
Let the soup simmer for a few minutes. Meanwhile, whisk the remaining milk with the flour so no lumps remain.
Pour this mixture into the soup, add the rice and cook until the rice is done (20-25 minutes, depending on the rice; check the cooking time on the packet). Season with salt to taste.