Creamy Mushroom Chicken and Wild Rice Soup: Comfort in a Bowl

 

Ingredients

For the Soup:

2 tablespoons olive oil or butter

1 medium onion, diced

2 cloves garlic, minced

8 ounces mushrooms, sliced (button, cremini, or a mix)

2 medium carrots, diced

2 celery stalks, diced

1 cup wild rice blend

4 cups chicken broth

2 cups cooked, shredded chicken (rotisserie works well)

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

For the Creamy Base:

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk or heavy cream

Directions

1. Sauté the Vegetables:

In a large pot or Dutch oven, heat olive oil over medium heat.

Add the onion, garlic, and mushrooms. Cook until softened, about 5 minutes.

Stir in the carrots and celery and cook for another 3-4 minutes.

2. Cook the Rice:

Add the wild rice blend to the pot along with the chicken broth.

Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender.

3. Add the Chicken and Seasonings:

Stir in the shredded chicken, thyme, parsley, salt, and pepper. Let simmer for 5-10 minutes.

4. Make the Creamy Base:

In a separate saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1-2 minutes, until lightly golden.

Slowly whisk in the milk, cooking until thickened.

5. Combine and Serve:

Pour the creamy mixture into the soup pot and stir until well combined.

Cook for another 5 minutes to meld the flavors. Serve hot with crusty bread or crackers.

How to Prepare

Choose Quality Mushrooms: For a deeper flavor, use a mix of mushrooms like shiitake or portobello.

Use Pre-Cooked Chicken: Save time by using leftover chicken or rotisserie chicken.

Make It Dairy-Free: Swap milk with unsweetened almond milk or coconut cream for a dairy-free option.

Preparation Time

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes