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Creamy Mushroom Chicken and Wild Rice Soup

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This Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting one-pot meal. With tender chicken, earthy mushrooms, nutty wild rice, and a rich, creamy broth, it’s the perfect dish to warm you up on a chilly day.

Ingredients

Scale

For the soup:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz (225 g) mushrooms, sliced (white button or cremini)
  • 1 cup (200 g) wild rice
  • 1 lb (450 g) boneless, skinless chicken breasts or thighs
  • 6 cups (1.5 L) chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp black pepper
  • 1/2 tsp salt, or to taste

For the creamy base:

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups (480 ml) milk
  • 1/2 cup (120 ml) heavy cream

Optional garnish:

  • Fresh parsley, chopped
  • Grated Parmesan cheese

Instructions

1. Sauté the vegetables

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, garlic, carrots, and celery. Sauté for 5 minutes, or until softened.
  3. Stir in the mushrooms and cook for another 3–4 minutes, until tender.

2. Add the chicken and rice

  1. Add the wild rice to the pot and stir to combine.
  2. Nestle the chicken into the pot, then pour in the chicken broth.
  3. Add the thyme, parsley, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45–50 minutes, or until the chicken is cooked through and the rice is tender.

3. Shred the chicken

  1. Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.

4. Make the creamy base

  1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
  2. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until thickened, about 3–4 minutes.
  3. Stir in the heavy cream, then pour the mixture into the soup pot. Stir to combine.

5. Adjust and serve

  1. Simmer the soup for an additional 5–10 minutes, stirring occasionally, until the soup is creamy and heated through. Adjust seasoning with salt and pepper if needed.
  2. Serve hot, garnished with fresh parsley and Parmesan cheese, if desired.

Notes

  • Make-Ahead: The soup thickens as it sits; add a splash of chicken broth or milk when reheating.
  • Variations: Add chopped spinach or kale for extra greens. You can also substitute chicken with turkey for a post-holiday meal.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months, omitting the cream and adding it after reheating.

Find it online: https://ukfinda.com/creamy-mushroom-chicken-and-wild-rice-soup/