Description
This hearty soup combines tender chicken, earthy mushrooms, and nutty wild rice in a rich and creamy broth. Perfect for chilly days, it’s a comforting dish that warms you from the inside out.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 8 oz mushrooms, sliced
- 1 cup wild rice, uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and the onion is translucent.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook until they are softened, about 5 minutes.
- Add Rice and Broth: Stir in the uncooked wild rice, shredded chicken, and chicken broth. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and simmer until the wild rice is cooked through, about 30 minutes (check the package instructions for specific cooking times).
- Stir in Cream: After the rice is tender, stir in the heavy cream. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and enjoy hot!
Notes
- For added flavor, consider including fresh herbs like thyme or parsley.
- This soup can be made ahead of time and stored in the refrigerator for a few days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes