Wild rice grows in Canadian lakes and has a lovely nutty chew. This creamy soup with chicken, mushrooms and vegetables is lightened with milk instead of cream.
Rinse the wild rice in a sieve under cold running water.
Put the wild rice, broth and whole chicken breasts in a large pot. Bring to a boil over high heat, then simmer over low heat, partly covered.
After 20 minutes, lift out the chicken and check it reaches 74°C (165°F) inside. Shred it and set aside. Keep simmering the rice for another 20 minutes, until it splits open and is tender.
Meanwhile, dice the onion, carrots and celery and slice the mushrooms.
Melt the butter in a large skillet over medium heat and cook the vegetables for about 6 minutes until soft. Sprinkle over the flour and stir for 1 minute, then slowly whisk in the milk and cook, whisking, until thick, about 2 minutes.
Stir the creamy vegetables into the soup with the chicken, thyme, salt and pepper and simmer gently over low heat for 5 minutes. Do not boil hard after adding the milk.
Serve hot. The rice keeps absorbing liquid, so add broth or water when reheating.
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Tips
Swaps
Gluten-free: thicken with cornstarch instead of flour.
Photo: Haydn Blackey, Wikimedia Commons, CC BY-SA 2.0
45 min
45 min
45 min
30 min