Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish perfect for cozy meals. Tender shredded chicken, earthy mushrooms, and nutty wild rice simmered in a creamy broth infused with thyme and sage create a rich and satisfying soup that’s both flavorful and nourishing.
Ingredients
Scale
Protein and Grains
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 cup wild rice, rinsed
Liquids
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup carrots, diced
Fats and Seasonings
- 2 tbsp unsalted butter
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 2 tbsp all-purpose flour (for thickening)
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Cook for about 5 minutes until the mushrooms release their moisture and develop a light brown color.
- Add Carrots and Herbs: Stir in the diced carrots, dried thyme, and ground sage. Cook everything together for another 2-3 minutes to blend the flavors.
- Thicken the Base: Sprinkle the all-purpose flour over the vegetables and stir well. Cook for 1-2 minutes to eliminate the raw flour taste and help thicken the soup.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Cook Wild Rice: Add the rinsed wild rice to the pot. Cover and let it cook for 30-35 minutes, or until the rice is tender and cooked through.
- Incorporate Cream and Chicken: Stir in the shredded cooked chicken, whole milk, and heavy cream. Season with salt and pepper according to your taste.
- Final Simmer: Continue to simmer the soup for another 5-10 minutes until it becomes creamy and all ingredients are heated through.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve warm.
Notes
- Use either chicken breasts or thighs based on preference; thighs tend to be juicier.
- Wild rice takes longer to cook than white rice, so do not substitute without adjusting cooking time.
- If you prefer a thicker soup, add a bit more flour or cook uncovered for a few extra minutes to reduce.
- For a lighter version, you can substitute milk and cream with half-and-half or reduce the amount of cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop to avoid curdling the cream.
