This is the time of year that I absolutely love soup! I’m seeing this trend of Instant Pot Soups – but honestly, this soup is so easy you don’t even need an Instant Pot it comes together so quick and the flavors infuse almost immediately.
When it is cold outside the one thing, I crave every single time… is soup! I absolutely love making soup, enjoying soup, reheating soup, I love it. This soup is both creamy and hearty and perfect to make you feel super cozy this time of year.
The savory flavors of thyme and sage that come together in the creamy roux are legit the best thing ever. It might be my favorite soup I’ve made.
It’s definitely one of my staples during the winter months. Because not only is it tasty, but it’s so easy.
I also love to have soup stuff on hand because it’s really easy to whip together when I’m having friends over – and especially when I’m having friends over and only have a little bit of time to prepare it.
When you make instant pot soups – you usually need fresh ingredients.
But with this soup, you can use frozen because it adds a bit of moisture when they thaw, and it also means you can keep the ingredients on hand for the last-minute soup need.Print
- 6 tablespoons unsalted butter (reserve 2 tablespoons for the mushrooms)
- 1 cup yellow onion, chopped
- 1 1/4 cup celery, chopped
- 1 1/4 cup carrot, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sage
- 1 teaspoon garlic powder
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced garlic
- 8 ounces mushroom
- 2 cups chopped chicken ( I like rotisserie chicken meat the best)
- 1/4 cup all-purpose flour
- 1 cup dry wild rice, rinsed
- 2 cups butternut squash, frozen
- 8 cups low sodium chicken stock
- 2 cups water
- 1 cup heavy whipping cream
- 1 teaspoon fresh thyme leaves, for garnish
- 4 strips of bacon cooked and chopped roughly, for garnish
- Melt 2 tablespoons of butter over medium-high heat in a large dutch oven. Add the mushrooms, stirring well to coat them in butter, and cook for 3-5 minutes until slightly seared.
- Melt the remaining butter and add the onion, celery, carrot, and chicken as well as the spices and stir until well mixed. Cook until the onions are translucent
- Reduce the heat to medium and add the flour. Use a wooden spoon to mix the flour into the vegetables, then cook the flour for 3 minutes. This should form a roux, if you need more butter to help the roux form, add 2 tablespoons.
- Cook the minute rice half the amount of time the package says. Open and add to the mixture coating with the flavors.
- To prevent lumps, slowly stir in your chicken broth a little at a time. Stir in the water and bring to a boil
- Cook butternut squash according to package and then dump into the soup. (If you do not have butternut squash from the frozen section, add butternut squash at the beginning with the carrots.)
- Turn the heat down to medium-low and simmer for 8-10 minutes.
- If desired, add 1/4 to 1/2 teaspoon salt and black pepper and 1 1/2 teaspoons more of fresh thyme leaves. (At this point I usually add the salt, not the pepper, and add additional thyme, sage, and garlic powder.)
- After it’s cooked, take it off the heat, if necessary, skim off any fat that rises to the top. Pour in the heavy cream. Stir until it is well incorporated.
- Serve hot and garnish with fresh thyme and bacon crumbles.