A comforting and flavorful soup perfect for any occasion.
Cook the wild rice according to the package instructions.
Cooking the rice separately ensures it doesn't absorb too much liquid from the soup.
In a large pot, bring the chicken broth to a gentle boil.
Using low-sodium broth allows you to control the saltiness of the soup.
Cut the chicken into bite-sized pieces and season with pepper.
Cutting the chicken evenly ensures it cooks uniformly.
Add the chicken pieces to the boiling broth and reduce the heat to medium.
Simmering the chicken gently keeps it tender.
Add the carrots, celery, and mushrooms to the pot and cook until tender.
Cut the vegetables into similar sizes for even cooking.
In a small saucepan, melt the butter over medium heat.
Use unsalted butter to control the seasoning.
Add the diced onion to the butter and sauté until soft.
Stir frequently to prevent the onions from burning.
Stir the flour into the butter and onion mixture to form a roux.
Cook the roux for a minute to eliminate the raw flour taste.
Gradually add the milk to the roux, stirring constantly until thickened.
Adding the milk slowly prevents lumps from forming.
Combine the cooked rice, rosemary, and sage into the soup pot.
Fresh herbs add a vibrant flavor to the soup.
Stir the roux mixture into the soup and heat through until thickened.
Stirring constantly prevents the soup from sticking to the bottom.
Serve the soup hot, garnished with additional fresh herbs if desired.
Serving the soup immediately ensures the best texture and flavor.
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