Description
A comforting and hearty soup filled with tender chicken, earthy mushrooms, and nutty wild rice, all enveloped in a rich, creamy broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups cooked chicken, shredded or cubed
- 1 cup wild rice, rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the sliced mushrooms and cook until they are softened and browned, about 5-7 minutes.
- Stir in the shredded chicken and cook for an additional 2 minutes.
- Add the rinsed wild rice, chicken broth, heavy cream, and white wine if using. Stir in the dried thyme and rosemary, and season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the wild rice is tender and the soup has thickened slightly.
- Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot. Adjust seasoning if needed.
- Garnish with fresh parsley if desired and serve hot.
Notes
For extra flavor, you can sauté the mushrooms in a bit of butter before adding them to the soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes