Name: Creamy Chicken & Mushroom Wild Rice Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 8 oz mushrooms, sliced (cremini or button); 3/4 cup wild rice blend; 6 cups chicken broth; 2 cups cooked shredded chicken; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 bay leaf; Salt and black pepper, to taste; 2 tbsp butter (for roux); 2 tbsp all-purpose flour; 1 cup heavy cream or half-and-half; Fresh parsley, chopped (for garnish)

Description

Creamy Chicken & Mushroom Wild Rice Soup is a cozy, hearty dish made with tender shredded chicken, earthy mushrooms, and nutty wild rice simmered in a rich, creamy broth. It’s the perfect one-pot meal for cold nights or comforting weeknight dinners.

Ingredients

2 tbsp olive oil or butter
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced (cremini or button)
3/4 cup wild rice blend
6 cups chicken broth
2 cups cooked shredded chicken
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
Salt and black pepper, to taste
2 tbsp butter (for roux)
2 tbsp all-purpose flour
1 cup heavy cream or half-and-half
Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté until slightly softened, about 5 minutes.
Add garlic and mushrooms. Cook until mushrooms release moisture and begin to brown, about 7–8 minutes.
Stir in wild rice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
Reduce heat and simmer uncovered for 45 minutes, or until rice is tender.
Stir in shredded chicken and simmer for another 5 minutes.
In a separate saucepan, melt butter and whisk in flour to make a roux. Cook for 1–2 minutes.
Slowly whisk in cream until smooth and thickened. Pour into soup and stir to combine.
Simmer soup for another 5–10 minutes until creamy. Remove bay leaf and garnish with fresh parsley before serving.

Notes

Add baby spinach at the end for color and nutrients.
Substitute coconut milk for a dairy-free version.
Turkey works well instead of chicken for post-holiday leftovers.
Add a Parmesan rind or splash of white wine while cooking for extra depth of flavor.
Store in fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1/6 of recipe
Calories: 390
Sugar: 4g
Sodium: 620mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 25g
Cholesterol: 85mg