Creamy Mushroom Chicken and Wild Rice Soup
Ingredients:
For the Soup:
1 lb boneless, skinless chicken breasts or thighs, diced
1 cup uncooked wild rice blend
8 oz mushrooms, sliced (button, cremini, or shiitake)
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper, to taste
For Garnish (Optional):
Fresh parsley, chopped
Grated Parmesan cheese
Instructions:
Step 1: Cook the Wild Rice
Prepare the wild rice blend according to the package instructions. Set aside when cooked.
Step 2: Sauté the Chicken
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
Add the diced chicken, season with salt and pepper, and cook for 5–7 minutes, until golden and cooked through. Remove the chicken and set aside.
Step 3: Cook the Vegetables
In the same pot, heat the remaining 1 tablespoon olive oil and butter.
Add the onion, carrots, and celery, and sauté for 5–6 minutes, until softened.
Stir in the garlic and mushrooms, and cook for another 3–4 minutes, until the mushrooms release their moisture and begin to brown.
Step 4: Build the Soup
Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Add the cooked wild rice, sautéed chicken, thyme, and parsley. Stir well.
Bring the soup to a gentle simmer and cook for 10–15 minutes, allowing the flavors to meld.
Step 5: Add the Cream
Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed.
Let the soup simmer for another 5 minutes but do not boil.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh parsley and Parmesan cheese if desired.
Serve warm with crusty bread or a side salad.