Description

A hearty and comforting Creamy Mushroom Chicken and Wild Rice Soup recipe, perfect for a chilly day. Features tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 medium yellow onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 cup uncooked wild rice blend
1/2 cup heavy cream
2 tablespoons all-purpose flour
1/4 cup unsalted butter
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
3. Stir in the sliced mushrooms and cook until they have released their moisture and started to brown, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. In a small bowl, whisk together the flour and butter until a smooth paste forms. Add this to the pot with the vegetables and stir well to coat everything. Cook for 1-2 minutes, letting the flour cook slightly.
6. Gradually whisk in the chicken broth, ensuring no lumps form. Add the uncooked wild rice blend and the dried thyme.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the wild rice is tender.
8. If you cooked chicken separately, dice it and add it back into the soup during the last 10-15 minutes of simmering to heat through.
9. Once rice is tender and chicken is cooked, stir in the heavy cream. Heat gently, but do not boil, until heated through.
10. Season generously with salt and freshly ground black pepper to taste.
11. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or milk to thin if needed. Avoid high heat or boiling.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 750mg
Fat: 25g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g