Chicken and wild rice soup

photo credit: https://www.gimmesomeoven.com/chicken-and-wild-rice-soup/

recipe adapted from Joanna Gaines Magnolia Table Cookbook

3/4 cups flour
1.75 tsp salt
1.75 tsp pepper
2.5 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
4T butter
1 small onion
1/2 cup diced celery

1/2 cup diced carrot
8oz baby bella mushrooms, diced
2 garlic cloves, minced
1/4 cup dry white wine
32oz chicken broth

18 oz wild rice blend, cooked according to package instructions

1.5 cups milk (optional)

1/2 cup heavy cream (optional)


1) In a large bowl, whisk together the flour and 1.25 tsp each of the salt and pepper. Add the chicken and gently toss to thoroughly coat the pieces in the seasoned flour. Remove the chicken from the flour, shaking off the excess, and set aside. Discard any remaining flour.

2) In a large soup pot, heat the butter over medium-high heat until melted. Add the onion, celery, and carrot and sauté until the vegetables are tender, about 5 mins.

3) Add the mushrooms and sauce until they give up most of their liquid and are lightly browned, about 5 mins. Add the garlic and saute until aromatic and lightly browned, about 30 secs.

4) Add the chicken and cook, stirring occasionally, until lightly browned, about 3 mins (it does not need to be cooked through).

5) Add the wine and cook until it is almost entirely evaporated, about 1 min. Stir in the broth and bring to a simmer. Reduce the heat and simmer for 10 mins.

6) Stir in the cooked rice, milk, and cream.  Simmer, stirring occasionally, about 20 mins.  Season with the remaining 1/2 tsp salt and pepper. Serve hot.