CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Creamy Chicken, Roasted Mushroom and Wild Rice Soup

  • Overview
  • Ingredients
    18 items
  • Directions

Creamy chicken, roasted mushroom & wild rice soup 🥣
This is your sign to lean into proper winter comfort… rich, earthy, creamy and packed with flavour – and yes, it’s a full meal on its own.

Serves 6

2          shallots, chopped (or use 1 medium onion)

25 g     butter

80 g     carrots, chopped

60 g     celery, thinly sliced

            Salt and pepper to taste

10 ml   dried oregano

15 ml   fresh thyme, chopped

1 ml     chili flakes

300 g   chicken fillets, roughly chopped into large chunks

900 ml chicken stock

100 g   brown and wild rice

250 ml milk

125 ml cream

250 ml baby spinach

30 g     grated parmesan cheese OR use 60 g mature cheddar cheese, grated

ROASTED MUSHROOMS

400 g   mushrooms (use a combination of mushrooms of your choice)

15 ml   olive oil

3          garlic cloves, crushed

15 ml   rosemary, chopped

2          small shallots (±60g) cut into quarters (OR use 1 medium onion)

            salt and pepper to taste

TO SERVE

            more Fresh thyme

            extra parmesan shavings

 

  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Combine the mushrooms, shallots, crushed garlic and chopped rosemary to a bowl and drizzle over the olive oil. Toss to combine.
  • Place on the prepared baking tray and season with salt and pepper.
  • Roast in the oven for about 20 minutes until cooked and golden brown. Keep aside.
  • TO MAKE THE SOUP: Saute the shallots, carrots and celery in the butter until caramelized.
  • Add the herbs, chicken, chili, seasoning, stock and the rice. Simmer for about 30-35 minutes until the chicken falls apart and the rice is cooked.
  • Shred the chicken (use two forks) then add the milk, cream, spinach and parmesan cheese.
  • Lastly, add the roasted mushrooms and shallots and heat the soup – but do NOT boil.
  • Serve the soup with more herbs and parmesan shavings
  • TIP: If you have leftovers, store in the fridge for a day or two. Add some more milk OR chicken stock if the soup becomes too thick for your liking.