Description

A comforting and hearty soup that combines tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth. Perfect for a cozy night in or to warm up during the colder months.

Ingredients

For the Soup:

2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
3 carrots, peeled and chopped
3 celery stalks, chopped
8 oz cremini or white mushrooms, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup uncooked wild rice blend
6 cups chicken broth
2 cups cooked, shredded chicken breast
1 cup heavy cream
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley (optional)

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Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, garlic, carrots, and celery, and sauté for 5–6 minutes until softened.
Cook Mushrooms and Rice: Stir in mushrooms, thyme, rosemary, salt, and pepper, and cook for another 5 minutes until mushrooms are tender. Add wild rice and chicken broth, bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes, or until the rice is tender.
Add Cream Mixture and Chicken: Whisk the flour into the heavy cream until smooth. Slowly stir the cream mixture into the soup, then add the shredded chicken. Simmer uncovered for 5–10 more minutes, stirring occasionally, until thickened.
Adjust Seasoning and Serve: Taste and adjust seasoning as needed. Garnish with chopped parsley before serving if desired.

Notes

To save time, use rotisserie chicken and quick-cook wild rice.
For a dairy-free version, substitute coconut milk or a plant-based cream alternative.