Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty dish combining tender chicken, earthy mushrooms, and nutty wild rice in a luscious, creamy broth. Perfect for chilly days, this soup is rich in flavor with a blend of herbs and a smooth texture from whole milk and heavy cream.
Ingredients
Scale
Soup Base
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup carrots, diced
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 2 tbsp all-purpose flour (for thickening)
- 4 cups chicken broth
- 1 cup wild rice, rinsed
Protein and Dairy
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 cups whole milk
- 1 cup heavy cream
Seasoning and Garnish
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Melt the unsalted butter in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent, releasing their natural sweetness.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Cook for about 5 minutes until the mushrooms release their moisture and brown slightly, deepening the flavor of the soup.
- Add Vegetables and Herbs: Stir in the diced carrots, dried thyme, and ground sage. Continue cooking for 2 to 3 minutes to allow the flavors to meld and the carrots to begin softening.
- Thicken the Base: Sprinkle the all-purpose flour evenly over the vegetables, stirring constantly. Cook for 1 to 2 minutes to remove the raw flour taste and create a roux that will thicken the soup.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a gentle simmer to allow it to begin thickening and developing flavor.
- Cook Wild Rice: Add the rinsed wild rice to the pot. Cover and cook for 30 to 35 minutes, or until the rice is tender and fully cooked, absorbing the savory broth.
- Add Chicken and Dairy: Stir in the shredded cooked chicken, whole milk, and heavy cream. Season with salt and pepper to taste, balancing the creamy and savory elements of the soup.
- Simmer to Finish: Continue simmering the soup for an additional 5 to 10 minutes until it is heated through and the soup has a creamy, rich consistency.
- Garnish and Serve: Remove from heat and sprinkle fresh chopped parsley over the top as garnish. Serve hot and enjoy this comforting, creamy chicken and mushroom wild rice soup.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier and more flavorful.
- To save time, use pre-cooked or rotisserie chicken for shredding.
- For a thicker soup, increase the flour by 1 tablespoon or cook the soup uncovered in the final simmer stage.
- Wild rice can take longer to cook depending on brand, so ensure it is tender before adding the dairy.
- Substitute milk and cream with plant-based alternatives for a dairy-free version, adjusting thickness accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
