Creamy chicken and wild rice soup with fresh vegetables, and herbs, and topped with parmesan cheese and buttery toast.
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Soup season is here, and I couldn’t be happier. September is when soup season kicks off for me, but I start thinking about soup season much earlier than that. All the soups I am going to make, enjoy, and how much soup is too much soup. Not a thing, I know!
There are so many different types of soup, as you probably know and yes, I make room for all of them during the season, but I often find myself going back to a classic. A hearty, packed full of vegetables creamy soup with delicious chicken, and fresh herbs. Comfort me soup, comfort me.
why i love this soup
Having a go-to, easy-to-make soup is a necessity for the fall season. All soups have a place in my heart, but sometimes I just want a soup that comes together in minutes, because the soup cravings can come on fast!
Another thing that makes this soup one of my favorites is its creaminess. I’ll admit, I’m kind of a sucker for any creamy soup; cream of mushroom soup, yes. please! butternut squash soup with Italian sausage and mushrooms, get in my belly! But this soup, this soup has a blend of earthy flavors from fresh ingredients like shallots, carrots, celery, and herbs and a buttery, creamy texture that is magic.
Don’t have all the veggies on the list? No worries! This wild rice soup is a great “clean out your fridge soup” because you can use many different types of veggies in this soup. Substitute the shallot with an onion, and add potatoes or broccoli.
MORE SOUP RECIPES TO ENJOY
CREAM OF MUSHROOM SOUP
with parmesan herb toast
BUTTERNUT SQUASH SOUP
with Italian sausage and mushrooms
HEARTY TOMATO SOUP
with bacon and focaccia bread.
Creamy Chicken and Wild Rice Soup with Parmesan Herb Toast
Ingredients
For the Soup
- 2 tablespoons butter
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1 medium shallot, chopped
- 1 1/2 cups sliced mushrooms
- 3 garlic cloves, chopped
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts
- 3-4 sprigs fresh thyme
- 2 sprigs fresh sage
- 1 cup dry wild rice
- 1 cup heavy cream or whole milk
- 1/2 cup chopped fresh parsley
- grated parmesan cheese, for sprinkling
- salt & pepper
Parmesan Herb Toast
- 1 french baguette, sliced thick
- 2 tablespoons butter
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1/3 cup cup shredded parmesan cheese
Instructions
- In a large pot or dutch oven, melt the butter over medium heat. Add the carrots, celery, shallots, and mushrooms, and sprinkle with salt and pepper. Cook for 2-3 minutes, until fragrant. Add the garlic and cook for another 2 minutes.
- Stir in the broth, chicken, thyme, sage, and wild rice, and season with salt and pepper.
- Bring to a boil over high heat. Once boiling, reduce the heat to low and cover. Cook 40-50 minutes or until the rice is tender and the chicken can be shredded with a fork.
- Shred the chicken with two forks. Stir in the cream and cook over medium heat until warmed through, about 10 minutes.
- Meanwhile make the parmesan toast. Preheat the oven to 425 degrees F.
- Melt the butter and stir in the herbs. Using a pastry brush, brush the butter mixture onto the slices of bread.
- Lay the slices of bread on a baking sheet and sprinkle with parmesan cheese. Bake for 10-15 minutes or until toasted.
- Once ready to serve the soup, stir in the parsley, sprinkle with parmesan cheese and a piece of parmesan herb toast.
- After cooling, keep the soup in an airtight container for 4 days. When reheating, add some broth as the rice will soak up some of the liquid.
