Description
Indulge in a comforting bowl of Creamy Mushroom Chicken and Wild Rice Soup, a hearty and flavorful dish perfect for chilly days.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 8 oz cremini or button mushrooms (sliced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
For Finishing:
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- ¼ cup chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot. Sauté onion, carrots, and celery until slightly softened.
- Add Mushrooms and Seasonings: Stir in garlic and mushrooms, cook until tender. Season with thyme, rosemary, salt, and pepper.
- Cook Rice: Pour in chicken broth, add wild rice, and simmer until rice is tender.
- Thicken Soup: Whisk flour into cream, stir into soup, and cook until thickened.
- Finish Soup: Add chicken, simmer to heat through. Adjust seasoning, garnish with parsley, and serve hot.
Notes
- Use rotisserie chicken for convenience.
- Substitute half-and-half for a lighter version.
- Add extra broth to leftovers when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
