Description
A cozy and satisfying creamy mushroom chicken and wild rice soup made with tender chicken, earthy mushrooms, nutty wild rice, and a rich, velvety broth. Hearty, comforting, and perfect for family dinners or meal prep.
Ingredients
1 tablespoon olive oil or butter
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
8 oz mushrooms (cremini or white), sliced
3 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon black pepper
Salt, to taste
⅓ cup all-purpose flour
6 cups chicken broth
1 cup uncooked wild rice or wild rice blend
2 cups cooked chicken, diced or shredded
1 cup milk or heavy cream
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the onion, carrots, and celery and cook until slightly softened.
- Add the mushrooms and cook until tender and moisture is released.
- Stir in the garlic, thyme, salt, and pepper and cook briefly until fragrant.
- Sprinkle the flour over the vegetables and stir well.
- Cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly.
- Add the wild rice and cooked chicken.
- Bring to a gentle boil, then reduce heat and cover.
- Simmer until the rice is tender, stirring occasionally.
- Stir in the milk or cream.
- Simmer uncovered until the soup thickens slightly.
- Taste and adjust seasoning.
- Serve warm.
Notes
Stir occasionally to prevent sticking. Wild rice absorbs liquid as it cooks, so add extra broth if needed. This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American