It’s so hard for me to share my soup recipes since they are pretty much made up as I go along. I’ll use whatever I have on hand and in this case it was a whole chicken that needed to be cooked, half a bag of dried mushrooms and a smidgen of wild rice. I didn’t originally set out to make cream of chicken soup, it just kinda happened.
As soon as I took the first bite, I knew that I had to share it.
I think you’re really gonna like this one.
This homemade cream of chicken soup has something that I pretty much HATE and that something is mushrooms. Be that as it may, they still did a fantastic job in the flavor department. I had some mixed dried mushrooms taking up space in my pantry so I reconstituted them in a bowl of warm water while I sauteed the vegetables. Once they were soft, I diced them super fine (so that I couldn’t detect them) and added them to the pot. The flavor that they brought to the table was phenomenal. I guess what I’m trying to say is, even if you hate mushrooms – just like I do – you should still make this soup.
You will love it, I promise. *places hand over heart*
This soup makes a LOT and is probably much more than the 5 quarts that I put on the recipe card. As it cools, it will thicken considerably so the next day when you serve it, you’ll more than likely need to thin it out with some stock, broth, or water.
Oh, and be sure to serve it with fresh thyme, the added pop of flavor is outstanding.
Homemade Cream of Chicken Soup with Shiitake Mushrooms & Wild Rice
Yield 5 quarts
- 1 whole organic free-range chicken
- 7 cups boxed organic low-sodium chicken broth (more or less)
- 2 tablespoons bacon drippings or olive oil or coconut oil
- 1 cup carrot, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 6 cloves garlic
- fresh herbs such as thyme and bay leaf
- 1 tablespoon freshly ground pepper
- 1/2 teaspoon cayenne
- salt to taste
- 1/2 cup white wine
- 1/2 ounce dried mushrooms (porcini, shiitake, morel, etc) reconstituted in a bowl of warm water, drained, and minced fine.
- 1/8 cup brown sugar or unrefined cane sugar
- 3/4 cup all purpose flour
- 1 stick of butter
- 1 1/2 cups milk, warm
- 3/4 cup Lundberg wild rice, cooked three quarters of the way done.
- Add the chicken to a 5qt dutch oven and cover with chicken broth (you can use part water if you don't have enough broth to spare). Turn heat to high and bring to a boil. Once boiling, turn heat down and simmer for 45 minutes or until the meat is ultra-tender. Remove the chicken from the pot and let cool to the touch. Strain the broth into a large bowl and set aside. Pull the chicken from the bones and reserve for later. Discard bones.
- Wipe out the dutch oven and place over medium heat. Once it gets hot, add the oil. Next, add the onions, celery, and carrots and saute for 10 minutes. Add the garlic, mushrooms, fresh thyme leaves, bay leaf, black pepper, cayenne, and a pinch of salt. Saute for 3-4 minutes stirring constantly so the garlic doesn't burn.
- Deglaze the pot with the white wine and let simmer for 3-4 minutes. Add the reserved broth back to the pot along with the partially cooked rice and shredded chicken meat. Add the sugar and give it a taste. Add more salt if needed. Simmer uncovered while you prepare the roux in the next step.
- In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Continue to whisk and add in the warm milk. Add in a ladle or two of the broth if necessary. Remove from heat.
- Grab part of the roux with the whisk and mix it into the chicken and rice mixture. Repeat this step until all of the roux has been worked into the soup.
- Cook the soup for 10 minutes to thicken. If it is too thick for your liking, simply add more broth.
- Serve with fresh thyme (it's a must!)
I used organic ingredients for this soup and I believe the cost was around $13 to make the whole pot (which is like, $1 a bowl!). You can’t even get processed soup at a restaurant for that price, much less, organic! This just goes to show you CAN eat organic without breaking the bank, you just have to be cautious of what you buy. Usually things like carrots, celery, onions are just a few cent more than their counterparts – stock and broth is about 80 cent more per carton – and I bought a whole organic chicken for $6 at our local market. You can’t beat it!
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