Description
Creamy Mushroom Chicken and Wild Rice Soup is a rich, hearty, and comforting dish perfect for chilly days. This one-pot meal combines tender chicken, earthy mushrooms, and nutty wild rice in a luscious, creamy broth. Packed with protein and fiber, it’s a nutritious and satisfying soup that’s great for leftovers.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 8 oz mushrooms (cremini or button), sliced
- 1 cup wild rice, rinsed
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
Instructions
- Sauté the Aromatics:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add diced onion, celery, and carrots. Cook until softened (about 5 minutes).
- Stir in minced garlic and cook for another minute.
- Cook the Mushrooms:
- Add sliced mushrooms and cook until they release moisture and brown (5-7 minutes).
- Simmer the Rice:
- Stir in wild rice, chicken broth, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat and let simmer, covered, for about 45 minutes or until rice is tender.
- Make the Cream Base:
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour to form a roux, cooking for 1-2 minutes.
- Gradually whisk in milk, stirring until thickened. Remove from heat and stir in heavy cream.
- Combine and Finish:
- Add shredded chicken to the soup.
- Stir in the prepared cream mixture and let simmer for another 10 minutes.
- Season with salt and pepper to taste.
- Serve and Enjoy:
- Remove the bay leaf and serve hot.
- Garnish with fresh parsley or Parmesan cheese if desired.
Notes
- Vegetarian Option: Swap chicken broth for vegetable broth and omit chicken. Add extra veggies like spinach or kale.
- Grain Alternatives: A wild rice blend or brown rice works, but cooking times may vary.
- Dairy-Free Version: Use plant-based butter, dairy-free milk (almond or oat), and coconut cream.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
