Canned soup? No thank you. I can’t stand the stuff, especially when I can easily make it myself and it tastes one thousand times better.
Another reason I prefer to make creamed soup at home — I am always a little wary getting cream of anything soup from diners or my school cafeteria. I call it cream-of-whatever-is-leftover because it is usually super thick and you sometimes find random bits of leftovers in it.
This homemade version is quite the opposite. It is slightly thickened, not too rich or floury, and has fresh, real food ingredients. If you make your own chicken stock, it tastes especially good. If you don’t make your own chicken stock, you should! Check out my recipe for chicken stock here: homemade chicken stock. Store bought stock will work just fine, but making your own stock is not only healthier but takes the flavor of any soup to the next level.
What you need to make this soup (makes about 5-6 servings):
1/2 Cup diced carrots
1/2 Cup diced yellow onion
1/2 Cup diced celery with leaves if you have them
1/2 Cup diced crimini mushrooms
1 uncooked chicken breast, cut into bite sized pieces
4 Cups chicken stock
1/2 Cup white wine
1/3 Cup half and half or heavy cream
1 Tbs olive oil
2 Tbs softened butter, divided
2 Tbs flour, divided
Salt and pepper to taste
1 Cup wild rice blend, raw
In a medium sauce pan, bring 2 Cups of water to a boil, add your wild rice and 1 Tbs of butter and a pinch of salt. Cover and simmer for 30-35 minutes. It will not cook completely because you will add it to your soup pot to finish cooking.
In a dutch oven or large stock pot, heat olive oil over medium high heat. Saute your onions, celery, and carrots for about 7-10 minutes. Sprinkle 1 Tbs of flour over the veggies and cook another minute, stirring frequently.
Add your white wine to the veggies and stir. It should immediately thicken up. Slowly add your chicken stock, stirring while adding it. Bring the mixture to a boil, then let it simmer. To the pot, add your diced chicken and your partially cooked rice with any remaining cooking liquid. Also add your diced mushrooms. Let the soup simmer for approximately 20-30 minutes, or until the rice is tender.
Once your rice is tender, stir in your half and half. The soup should be a beautiful, pale yellow color at this point. To further thicken your soup, in a small bowl, mix together your 1 Tbs softened butter and your reserved 1 Tbs flour into a paste. Whisk this paste into the soup and it should thicken up to the perfect consistency.
Give your soup a taste and adjust salt and pepper as needed.
Serve with a crusty baguette and butter or some good ol’ saltine crackers. After trying this, you won’t add that canned stuff to your grocery list again!