Description
Creamy Mushroom Chicken and Wild Rice Soup is a hearty, comforting dish that’s perfect for cozy nights. Tender chicken, earthy mushrooms, and nutty wild rice simmer in a creamy broth to create a flavorful and filling soup. This rich, creamy soup is balanced with the freshness of herbs and makes a perfect meal for any season.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup wild rice
- 4 cups chicken broth
- 2 cups heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook the chicken breasts over medium heat until browned on both sides, about 5-6 minutes per side. Remove from the pot and set aside.
- In the same pot, sauté the sliced mushrooms, chopped onion, and minced garlic until softened, about 4-5 minutes.
- Add the wild rice and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the rice is cooked and tender.
- While the rice is cooking, shred the cooked chicken into bite-sized pieces. Once the rice is tender, add the shredded chicken back into the pot along with the heavy cream.
- Cook for an additional 10 minutes, stirring occasionally, until the soup is heated through and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with freshly chopped parsley. Enjoy!
Notes
- If you prefer a thicker soup, you can add a little extra heavy cream or blend a portion of the soup and rice to make it creamier.
- You can also use chicken thighs for a more flavorful, tender option.
- For a lighter version, you can substitute half-and-half or milk for the heavy cream.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour