Description
This creamy mushroom chicken and wild rice soup is the perfect comfort food, combining tender chicken, earthy mushrooms, and nutty wild rice in a velvety broth. Easy to prepare, it’s a hearty dish ideal for cozy dinners or meal prepping.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
1 cup wild rice, rinsed
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
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
Salt and pepper to taste
2 tbsp all-purpose flour (for thickening)
2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Sauté onion for 3-4 minutes until softened.
- Add garlic and mushrooms. Cook for 5 minutes until mushrooms release moisture and brown.
- Stir in carrots, thyme, and sage. Cook for 2-3 minutes.
- Sprinkle flour over vegetables, stir, and cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in chicken broth, stirring to avoid lumps. Bring to a gentle simmer.
- Add rinsed wild rice. Cook for 30-35 minutes until rice is tender.
- Stir in shredded chicken, milk, and heavy cream. Season with salt and pepper.
- Simmer for 5-10 minutes until creamy and heated through.
- Garnish with fresh parsley and serve.
Notes
Substitute chickpeas or tofu for chicken to make it vegetarian.
For a gluten-free version, use cornstarch or rice flour instead of all-purpose flour.
Coconut or almond milk can replace dairy for a lighter, dairy-free soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 380 kcal