Creamy Mushroom Chicken and Wild Rice Soup
This comforting soup features tender chicken, earthy mushrooms, and wholesome wild rice, all enveloped in a rich, creamy broth.
Ingredients
For the Soup Base
- 2 tablespoons butter
- 1 pound mushrooms (sliced)
- 1 tablespoon butter
- 1 onion onion (diced)
- 2 carrots carrots (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (chopped)
- 1 teaspoon thyme (chopped)
- 6 cups chicken broth
- 1 cup wild rice (or a blend of rice including wild rice)
- 1.5 cups chicken (cooked and diced or shredded)
- 1 cup milk or cream
- 1 cup parmigiano reggiano (parmesan, grated)
- Salt and pepper to taste
Instructions
Preparation
- Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and cook until their liquids are released and evaporated, about 10 to 15 minutes. Remove the mushrooms from the pot and set aside.
- In the same pot, melt another tablespoon of butter. Add the diced onion, carrots, and celery, and sauté until tender, about 8 to 10 minutes.
- Stir in the chopped garlic and thyme, and cook for about a minute until fragrant.
- Pour in the chicken broth along with the wild rice, cooked chicken, and sautéed mushrooms. Bring to a boil, then reduce the heat and let simmer until rice is tender, about 20 to 30 minutes.
- Once the rice is tender, stir in the milk or cream and grated parmesan cheese. Cook until cheese melts and soup is well combined. Season with salt and pepper to taste.
- Serve the soup in bowls and garnish as desired.
Notes
For best results, use fresh ingredients like herbs and vegetables. Wild rice takes longer to cook, so adjust the cooking time accordingly. You can also enhance flavor with various mushrooms, spices, or by adding miso paste.