Description
This comforting Creamy Mushroom Chicken and Wild Rice Soup is a hearty and flavorful dish perfect for cozy meals. Made with tender chicken, earthy mushrooms, aromatic herbs, and nutty wild rice, all simmered in a creamy broth, it offers a delicious blend of textures and savory taste.
Ingredients
Scale
Vegetables & Herbs
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini or baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 tablespoons chopped fresh parsley
Proteins & Dairy
- 2 cups cooked and shredded chicken breast
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- ½ cup whole milk
Pantry Staples
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup uncooked wild rice blend, rinsed
- 4 cups low-sodium chicken broth
- 2 tablespoons all-purpose flour
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Cook the Mushrooms and Seasonings: Stir in sliced mushrooms, dried thyme, dried rosemary, salt, and black pepper. Continue cooking for 5 to 6 minutes until mushrooms are browned and tender.
- Add Rice and Broth: Add rinsed wild rice blend and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes until the rice is tender and cooked through.
- Make the Creamy Mixture: In a small bowl, whisk together the flour, whole milk, and heavy cream until smooth. Slowly pour this mixture into the simmering soup, stirring constantly.
- Thicken the Soup: Continue to cook the soup for 5 to 7 minutes, stirring frequently, until it thickens slightly and becomes creamy.
- Add Chicken and Simmer: Stir in the cooked shredded chicken breast and simmer the soup for another 5 minutes to heat through and combine flavors.
- Finish and Serve: Stir in fresh chopped parsley and adjust seasoning as needed before serving hot.
Notes
- You can substitute rotisserie chicken for convenience.
- For a dairy-free version, use full-fat coconut milk and a gluten-free flour blend.
- This soup stores well in the refrigerator for up to 4 days.
