Description
If there’s one thing that feels like a hug in a bowl, it’s this Creamy Mushroom Chicken and Wild Rice Soup. Earthy mushrooms, tender chicken, nutty wild rice, and a splash of cream create a cozy bowlful perfect for fall and winter nights.
Ingredients
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice (or blend with wild rice)
- 1 ½ cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
1. Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and cook until they release their juices and the liquid evaporates, about 10–15 minutes. Remove and set aside.
2. In the same pot, melt 1 tablespoon of butter. Add the diced onion, carrots, and celery. Sauté until softened, about 8–10 minutes.
3. Stir in the garlic and chopped thyme. Cook for about 1 minute until fragrant.
4. Add the chicken broth, wild rice, cooked chicken, and reserved mushrooms. Bring to a boil, then reduce the heat and simmer, covered, until rice is tender, about 20–30 minutes.
5. Stir in milk (or cream) and grated Parmesan. Let simmer until the cheese melts smoothly into the broth.
6. Taste and adjust seasoning with salt and pepper. Serve hot with your favorite garnishes.
Notes
Cook mushrooms until browned, not just softened, for the best flavor.
Let the soup rest for a few minutes before serving to thicken naturally.
If soup thickens too much when reheating, add a splash of broth or milk.
Use a heavy-bottomed pot to prevent rice from sticking to the bottom.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g