Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish perfect for a cozy night in. The combination of tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth is sure to warm you up from the inside out.
Ingredients
Scale
Main Soup:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 carrots (peeled and diced)
- 2 celery stalks (diced)
- 8 ounces mushrooms (sliced)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
Garnish:
- fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat the olive oil and butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened.
- Cook Mushrooms: Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms are browned.
- Add Broth, Chicken, Rice: Pour in chicken broth, add chicken and wild rice. Simmer until rice is tender and chicken is cooked.
- Thicken Soup: Remove chicken, shred, return to pot. Whisk flour into cream, add to soup. Cook until thickened.
- Serve: Garnish with parsley and serve warm.
Notes
- For a dairy-free version, substitute the cream with canned coconut milk or a plant-based alternative.
- This soup stores well in the fridge for up to 4 days and gets even better the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 4g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
