Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty dish filled with tender chicken, earthy mushrooms, and wild rice. Perfect for cozy nights or meal prep, this flavorful soup is customizable, nutritious, and easy to make.
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 a blend with wild rice)
- 1½ cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Sauté Mushrooms:
- Melt 2 tablespoons of butter in a large saucepan over medium-high heat.
- Add mushrooms, cooking until moisture evaporates (10–15 minutes). Set aside.
- Sauté Vegetables:
- In the same pan, melt 1 tablespoon of butter.
- Add onion, carrots, and celery; sauté for 5–7 minutes until tender.
- Stir in garlic and thyme; cook for 1 minute.
- Add Broth and Rice:
- Pour in chicken broth and bring to a boil.
- Stir in wild rice, reduce heat, cover, and simmer for 20–25 minutes until rice is tender.
- Combine Ingredients:
- Return cooked mushrooms to the pan.
- Add cooked chicken, milk or cream, and Parmesan cheese. Stir and cook for 5 minutes.
- Season and Serve:
- Season with salt and pepper. Garnish with thyme or parsley if desired.
Notes
- Substitute wild rice with white rice or other grains, adjusting cooking time.
- To make it vegetarian, use vegetable broth and replace chicken with chickpeas or tofu.
- Add spinach, kale, or other vegetables for extra nutrition.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
