Description

Indulge in the cozy flavors of Creamy Mushroom Chicken and Wild Rice Soup. This hearty, comforting soup is packed with tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth. Perfect for chilly evenings or when you crave a warm, satisfying meal.

Ingredients

Scale

2 tbsp butter
1 lb mushrooms, sliced
1 tbsp butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 tsp thyme, chopped
6 cups chicken broth
1 cup wild rice (or a blend including wild rice)
1 1/2 cups cooked chicken, diced or shredded
1 cup milk or cream
1 cup parmesan cheese, grated
Salt and pepper, to taste

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Instructions

Cook Mushrooms: Melt 2 tablespoons of butter in a large pan over medium-high heat. Add mushrooms and cook until they release their liquid and it evaporates, about 10-15 minutes. Set aside.
Cook Vegetables: Melt 1 tablespoon of butter in the same pan. Add onions, carrots, and celery. Cook until tender, about 8-10 minutes.
Add Garlic and Thyme: Stir in garlic and thyme, cooking until fragrant, about 1 minute.
Combine Ingredients: Add chicken broth, wild rice, cooked chicken, and sautéed mushrooms to the pot. Bring to a boil, reduce heat, and simmer covered for 20-30 minutes, or until rice is tender.
Make It Creamy: Stir in milk (or cream) and grated parmesan cheese. Cook until cheese melts. Season with salt and pepper to taste.

Notes

Adjust rice cooking time based on package instructions.
For intensified mushroom flavor, soak 1 ounce of dried mushrooms in 1 cup of boiled water for 20 minutes. Add the chopped mushrooms and soaking liquid with the broth.
For a flavor boost, mix 2 tablespoons of white miso paste in step 5 before seasoning.

Nutrition

Serving Size: 1
Calories: 350 kcal per serving