Description
This Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting dish perfect for cozy meals. Made with tender shredded chicken, earthy mushrooms, nutritious wild rice, and a rich creamy broth, this soup offers a delightful blend of flavors and textures. It’s easy to prepare on the stovetop and makes a satisfying meal for six.
Ingredients
Scale
Soup Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 cup wild rice, rinsed
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup carrots, diced
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- Salt and pepper to taste
- 2 tbsp all-purpose flour (for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent, developing a sweet base flavor.
- Cook Mushrooms and Garlic: Add minced garlic and sliced mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
- Add Vegetables and Herbs: Stir in diced carrots, dried thyme, and ground sage. Cook together for 2-3 minutes to allow the flavors to meld and the carrots to slightly soften.
- Thicken the Base: Sprinkle the all-purpose flour over the vegetables and stir thoroughly. Cook for 1-2 minutes to remove the raw flour taste and start the thickening process.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer on medium heat.
- Cook Wild Rice: Add the rinsed wild rice to the simmering soup. Continue to cook uncovered for 30-35 minutes until the rice is tender but still has a slight chew.
- Add Chicken and Dairy: Stir in the shredded cooked chicken, whole milk, and heavy cream. Season the soup with salt and pepper according to taste.
- Finish Cooking: Simmer the soup for another 5-10 minutes, allowing it to thicken further into a creamy consistency and heat fully through.
- Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley on top for a burst of color and freshness, then ladle into bowls and serve warm.
Notes
- Use cooked shredded chicken leftovers or rotisserie chicken for convenience.
- Wild rice can be substituted with brown rice, but cooking time and texture may vary.
- Adjust herbs according to preference, fresh herbs can be used instead of dried.
- For a dairy-free version, substitute milk and cream with coconut milk or almond milk.
- The soup thickens as it cools; add extra broth or milk when reheating if needed.
