Description
Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty one-pot meal combining tender shredded chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth. Perfect for chilly days, this American-style soup is packed with flavor from fresh herbs and a medley of vegetables, making it a wholesome choice for a satisfying lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup wild rice (uncooked)
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened, creating a flavorful base for the soup.
- Cook Mushrooms and Season: Stir in the minced garlic and sliced mushrooms. Continue cooking for another 5 minutes until mushrooms are tender and lightly browned. Add the dried thyme, dried rosemary, salt, and black pepper, stirring well to incorporate the herbaceous and savory flavors.
- Add Flour to Thicken: Sprinkle the all-purpose flour over the vegetable mixture, stirring continuously for 1 to 2 minutes. This step cooks off the raw flour taste and helps thicken the soup later.
- Incorporate Broth and Rice: Gradually whisk in the chicken broth until the mixture is smooth and well combined. Add the wild rice, bringing the soup to a boil to start the cooking process for the rice.
- Simmer: Reduce heat to low and cover the pot. Let the soup simmer gently for 45 to 50 minutes, or until the wild rice is tender and cooked through, absorbing the flavors of the broth and herbs.
- Add Chicken and Cream: Stir in the cooked shredded chicken and heavy cream. Continue to simmer the soup uncovered for an additional 5 to 10 minutes until everything is heated through and the soup thickens slightly, creating its creamy texture.
- Final Seasoning and Garnish: Taste the soup and adjust seasoning if necessary with extra salt or pepper. Garnish with freshly chopped parsley before serving, if desired, to add a pop of color and freshness.
Notes
- The soup thickens as it sits; add a splash of chicken broth or cream to loosen the consistency when reheating.
- Using rotisserie chicken can save preparation time without compromising flavor.
- For a dairy-free version, substitute the heavy cream with coconut cream and omit the butter, using olive oil only.
- Wild rice can be swapped with a wild rice blend or long grain rice if preferred, adjusting cooking time accordingly.
- This recipe is gluten-optional; substitute flour with a gluten-free thickener if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 95 mg
