(Recipe) Chicken Wild Rice Soup

Prep Time: 20 minutes / Ready in 40 minutes
Serves 14 cups

Chicken soup is the epitome of comfort food, and this easy Chicken Wild Rice Soup is among my favorite variations on the theme. Ready in just 40 minutes, this big-batch soup recipe is crowd-pleasing and perfect for meal prep or parties.

Recipe by Culinaryhill.com

Ingredients

4 tablespoons butter
8 ounces mushrooms sliced
1 medium onion finely diced (about 1 cup)
1 carrot finely diced (about ½ cup)
1 celery rib finely diced (about ½ cup)
1 1/2 teaspoons Morton Nature’s Season seasoning blend
1/4 teaspoon poultry seasoning
3/4 cup all-purpose flour
6 cups chicken broth
2 tablespoons chicken base
1/4 teaspoon Kitchen Bouquet seasoning
2 cups cooked chicken diced or shredded
2 cups cooked wild rice
2 cups half and half or heavy cream
minced fresh parsley for garnish, optional

Instructions

In a Dutch oven or stock pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, celery, Morton’s Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 5 to 7 minutes.
Stir in flour and cook until heated through, about 1 to 2 minutes. Whisk in one cup of broth until no lumps of flour remain.
Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, chicken, and cooked wild rice. Heat until barely simmering, about 180 degrees.
Stir in half and half and return to 180 degrees (do not boil). Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and garnish with fresh parsley. Or, transfer to a slow cooker and keep warm.