Here’s a rich and comforting Creamy Mushroom Chicken and Wild Rice Soup recipe—packed with tender chicken, earthy mushrooms, and hearty wild rice in a velvety herb-infused broth.
Ingredients:
- 2 tbsp butter or olive oil
- 1 lb (450g) boneless chicken thighs or breasts, diced
- 8 oz (225g) mushrooms (cremini or button), sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 1 tbsp fresh)
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- ½ cup dry white wine (optional, sub with broth)
- 6 cups chicken broth
- 1 cup wild rice blend (uncooked)
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- 2 tbsp flour (for thickening, optional)
- 2 tbsp fresh parsley, chopped
Instructions:
- Cook the Chicken:
- In a large pot or Dutch oven, heat butter/oil over medium-high heat.
- Add diced chicken, season with salt and pepper, and cook until browned (5-6 mins). Remove and set aside.
- Sauté Vegetables & Mushrooms:
- In the same pot, add onion, carrots, celery, and mushrooms. Sauté 5-6 mins until softened.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook 1 minute until fragrant.
- Deglaze & Simmer:
- Pour in white wine (if using) and scrape up browned bits. Simmer 2 mins.
- Add chicken broth, wild rice, bay leaf, and browned chicken. Bring to a boil, then reduce heat to low.
- Cover and simmer 30-40 mins until rice is tender.
- Creamy Finish:
- Remove the bay leaf. Stir in heavy cream.
- For a thicker soup, mix flour with 2 tbsp cold water and stir into the soup. Simmer 5 more mins.
- Adjust seasoning and garnish with fresh parsley.
Serving Suggestion:
- Serve with crusty bread or a side salad.
Enjoy !