Quick and Creamy Mushroom Chicken and Wild Rice Soup
A rich and velvety Creamy Mushroom Chicken and Wild Rice Soup loaded with tender chicken, earthy mushrooms, and nutty wild rice. The ultimate comfort food.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb chicken breasts or thighs, cut into 1-inch pieces
1 cup uncooked wild rice (rinsed)
2 tbsp butter
1 tbsp olive oil
16 oz cremini mushrooms, sliced
1 large yellow onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
6 cups chicken broth
1 cup heavy cream
3 tbsp all-purpose flour
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
1.Cook wild rice in boiling water for 45 minutes; drain.
2.Sear chicken in butter until golden; remove.
3.Sauté onions, carrots, and celery until soft.
4.Add mushrooms and cook until browned.
5.Stir in garlic, thyme, and flour.
6.Whisk in chicken broth slowly.
7.Simmer 15 minutes with chicken.
8.Stir in cooked rice and heavy cream.
9.Heat through and garnish.
Notes
Use rotisserie chicken for a faster version.
Freeze without cream for best results.
Substitute coconut milk for dairy-free.