Description

This creamy mushroom chicken and wild rice soup is a hearty and comforting dish perfect for chilly days. Featuring tender shredded chicken, earthy sautéed mushrooms, nutritious wild rice, and a rich creamy broth, this soup combines wholesome ingredients with classic flavors for a satisfying meal.

Ingredients

Soup Base

2 tbsp unsalted butter
1 medium onion, diced
3 cloves garlic, minced
2 cups mushrooms, sliced (button or cremini)
1 cup carrots, diced
1/2 tsp dried thyme
1/4 tsp ground sage
2 tbsp all-purpose flour (for thickening)
4 cups chicken broth
1 cup wild rice, rinsed

Dairy & Protein

1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
2 cups whole milk
1 cup heavy cream

Garnish

2 tbsp fresh parsley, chopped
Salt and pepper to taste

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Instructions

Sauté Aromatics: Melt butter in a large pot over medium heat. Sauté the diced onion for 3-4 minutes until softened and translucent.
Cook Mushrooms & Garlic: Add minced garlic and sliced mushrooms to the pot. Cook for about 5 minutes until the mushrooms release their moisture and start to brown, enhancing their flavor.
Add Vegetables & Herbs: Stir in diced carrots, dried thyme, and ground sage. Cook this mixture for 2-3 minutes to meld the flavors.
Thicken Soup Base: Sprinkle the all-purpose flour over the vegetables, stirring continuously. Cook for 1-2 minutes to eliminate the raw flour taste and help thicken the soup later.
Add Broth & Simmer: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Cook Wild Rice: Add the rinsed wild rice to the simmering soup. Cook uncovered for 30-35 minutes until the rice is tender but chewy, stirring occasionally.
Add Chicken & Dairy: Stir in the cooked shredded chicken, whole milk, and heavy cream. Season with salt and pepper to taste.
Final Simmer: Let the soup simmer for another 5-10 minutes until it becomes creamy, heated through, and all flavors are well combined.
Garnish & Serve: Remove from heat. Garnish with freshly chopped parsley for a fresh, vibrant finish and serve warm.

Notes

Use pre-cooked shredded chicken to reduce cooking time.
Wild rice adds a nutty flavor and chewy texture; substitute with brown rice if needed, but cooking times may vary.
Adjust the thickness by adding more or less flour or cream according to preference.
For a lighter version, substitute heavy cream with additional milk.
Store leftovers in an airtight container and refrigerate for up to 3 days.