Description
This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort food. With tender chicken, earthy mushrooms, hearty wild rice, and a rich, creamy broth, every spoonful feels like a warm hug. It’s perfect for cozy nights, holiday gatherings, or anytime you want a filling, flavorful soup that’s easy to make and loved by all.
Ingredients
Units
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- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 8 oz mushrooms, sliced (button or cremini)
- 1 cup wild rice (uncooked)
- 6 cups chicken broth
- 2 cups whole milk or heavy cream
- 1 tsp thyme (dried or fresh)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional, for extra warmth)
- 2 tbsp flour (optional, for thickening)
- Fresh parsley (for garnish)
Instructions
Step 1: Prepare the Soup Base
- In a large pot, melt butter over medium heat.
- Add onion, garlic, carrots, and celery to the pot and sauté for about 5 minutes, until softened.
- Add the mushrooms and cook for another 5 minutes until they release their moisture and become tender.
Step 2: Add Rice and Broth
- Stir in wild rice and cook for 1-2 minutes to lightly toast the rice.
- Pour in the chicken broth and bring to a simmer. Cover and cook for about 35-40 minutes, or until the rice is tender. Stir occasionally.
Step 3: Make the Creamy Soup
- If you want a thicker soup, in a separate pan, melt butter over medium heat and stir in flour to make a roux. Cook for 2 minutes. Gradually add a small amount of the hot soup base to the roux, whisking constantly, then pour the mixture back into the soup pot.
- Once the rice is done, stir in the shredded chicken, milk or heavy cream, thyme, salt, pepper, and nutmeg (if using). Let the soup simmer for another 5 minutes, stirring occasionally, until it thickens slightly.
Step 4: Serve and Enjoy
- Taste and adjust seasoning with more salt or pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Notes
- You can use rotisserie chicken for an even quicker option.
- For extra flavor, add a splash of white wine when sautéing the vegetables.
- Add more cream for a richer soup or swap for half-and-half for a lighter option.
- Freeze leftover soup for up to 3 months. Thaw and reheat on the stove, adding a bit more broth or cream if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg