Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish perfect for cooler days. It combines tender chicken, earthy mushrooms, and a wild rice blend in a rich, creamy broth flavored with fresh herbs. Easy to prepare on the stovetop, it’s an ideal weeknight meal that’s both satisfying and delicious.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Mushroom and Seasoning
- 8 ounces cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids and Rice
- 6 cups low-sodium chicken broth
- 1 cup uncooked wild rice blend
Chicken and Cream
- 2 cups cooked chicken, shredded or diced
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
Optional Garnish
- ¼ cup chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery and sauté for 5 to 6 minutes until softened and fragrant.
- Cook Mushrooms and Season: Stir in minced garlic, sliced mushrooms, dried thyme, dried rosemary, salt, and black pepper. Cook for an additional 5 minutes until the mushrooms are tender and have released their moisture.
- Add Broth and Rice: Pour in the low-sodium chicken broth and add the uncooked wild rice blend. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 40 to 45 minutes, or until the rice is tender and cooked through.
- Prepare Cream Mixture: In a small bowl, whisk together the all-purpose flour and heavy cream (or half-and-half) until smooth, creating a slurry with no lumps.
- Thicken Soup: Slowly stir the cream and flour mixture into the simmering soup. Cook for another 5 to 10 minutes, stirring occasionally, until the soup thickens slightly and becomes creamy.
- Add Chicken and Finish: Add the cooked chicken pieces to the soup and heat through for a few minutes. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Optionally, sprinkle chopped fresh parsley over the soup before serving to add freshness and color.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and replace the flour with a cornstarch slurry to thicken the soup.
- Using rotisserie chicken can save prep time and add extra flavor.
- To make this recipe gluten-free, ensure the flour is replaced with a gluten-free alternative like cornstarch or rice flour.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
