Description
A warm, creamy soup featuring earthy mushrooms, tender chicken, and wild rice, perfect for fall dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cups baby bella or cremini mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 cups onion, diced (about 1 large onion)
- 1 cup carrots, diced (about 3 carrots)
- 1 cup celery, chopped (about 3 stalks)
- 4 cloves garlic, chopped
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
- ¼ cup all-purpose flour
- 1 cup wild rice, rinsed
- 8 cups chicken stock (2 quarts)
- 1 lb boneless skinless chicken breast
- 1 tablespoon fresh parsley, chopped
- 1 cup heavy cream
Instructions
- In a large pot, heat olive oil over medium-high heat. Add mushrooms and sauté until browned and tender (about 8 minutes).
- Add butter, then stir in the onion, carrots, celery, and garlic. Cook until softened, about 5-6 minutes.
- Season with salt, pepper, and thyme. Sprinkle in the flour and stir for 1-2 minutes to make a roux.
- Pour in the wild rice and chicken stock, stir well.
- Nestle in the chicken breasts. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes.
- Remove chicken, shred with forks, and return to pot.
- Stir in heavy cream and parsley. Simmer uncovered for 5 more minutes until thick and creamy.
Notes
Don’t skip the mushroom browning. It gives the soup incredible umami depth. Use pre-cooked rice if you’re short on time and shred chicken with a hand mixer for ease.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg