Description
This creamy mushroom chicken and wild rice soup is a cozy, comforting bowl perfect for chilly days. Earthy mushrooms, tender chunks of chicken, and nutty wild rice come together in a rich, velvety broth that’s deeply satisfying. With layers of flavor and a hearty texture, this soup makes for a nourishing main dish that’s both rustic and refined.
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
8 oz cremini or button mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
1 lb boneless, skinless chicken breasts or thighs
¾ cup uncooked wild rice blend
6 cups chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour
Fresh parsley for garnish
Instructions
Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 to 6 minutes until the vegetables begin to soften.
Add the mushrooms, thyme, rosemary, salt, and black pepper. Continue to cook until the mushrooms release their moisture and start to brown, about 6 to 8 minutes.
Nestle the chicken into the pot and add the wild rice. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 45 to 50 minutes, or until the chicken is cooked through and the rice is tender.
Remove the chicken, shred it with two forks, and return it to the pot. In a small bowl, whisk together the cream and flour until smooth. Stir the cream mixture into the soup and let it simmer uncovered for another 5 to 10 minutes, or until slightly thickened.
Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.
Notes
For extra depth, add a splash of dry white wine after sautéing the mushrooms. If you prefer a lighter version, use whole milk or half-and-half instead of cream. This soup also freezes well, though the texture of the rice may soften slightly when reheated. To save time, use pre-cooked chicken or rotisserie chicken and reduce the simmer time accordingly.