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Creamy Mushroom Chicken and Wild Rice Soup


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  • Author: Lina Judi
  • Total Time: 1 hour

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