Description
Creamy Mushroom Chicken and Wild Rice Soup is a hearty, rich dish made with tender chicken, earthy mushrooms, and nutty wild rice in a velvety broth. Perfect for cozy dinners or chilly days, this flavorful soup is both satisfying and adaptabl
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 1 cup wild rice
- 2 cups fresh mushrooms (e.g., cremini or button), sliced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until tender.
- Stir in garlic and mushrooms; cook for 5-7 minutes until mushrooms release their moisture.
- Add chicken, wild rice, chicken broth, thyme, and bay leaf. Bring to a boil, reduce to low heat, and simmer covered for 45 minutes.
- In a separate pan, melt butter and whisk in flour. Gradually add heavy cream, stirring until thickened.
- Remove chicken from the pot, shred, and return to the soup. Stir in the cream mixture.
- Season with salt and pepper. Garnish with parsley and serve hot.
Notes
- For a vegetarian option, replace chicken with extra vegetables and use vegetable broth.
- Substitute heavy cream with coconut milk for a dairy-free version.
- The soup can be stored in the refrigerator for up to 3 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soups and Stews
- Method: Simmering
- Cuisine: American
