Description
A comforting and creamy mushroom chicken and wild rice soup featuring tender shredded chicken, earthy mushrooms, and wholesome wild rice simmered in a rich, creamy broth with herbs and fresh parsley garnish.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Protein
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
Vegetables & Herbs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup carrots, diced
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 2 tbsp fresh parsley, chopped (for garnish)
Grain
- 1 cup wild rice, rinsed
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Cook Mushrooms and Garlic: Add minced garlic and sliced mushrooms to the pot. Cook for 5 minutes until the mushrooms release their moisture and start to brown.
- Add Carrots and Herbs: Stir in diced carrots, dried thyme, and ground sage. Cook for an additional 2-3 minutes to combine flavors.
- Thicken Base: Sprinkle all-purpose flour over the vegetables, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste and create a roux base.
- Add Broth: Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.
- Cook Wild Rice: Add the rinsed wild rice to the pot. Cover and cook for 30-35 minutes until the rice becomes tender.
- Add Chicken and Cream: Stir in the cooked shredded chicken, whole milk, and heavy cream. Season with salt and pepper to taste.
- Simmer and Finish: Let the soup simmer gently for 5-10 minutes until it thickens slightly and is heated through, becoming creamy.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve warm.
Notes
- Use cooked leftover chicken or poach chicken breasts separately before shredding.
- Wild rice takes longer to cook than regular rice; ensure it is tender before adding cream.
- Adjust thickness by adding more broth or milk if desired.
- For a dairy-free version, substitute milk and cream with coconut milk or almond milk and use olive oil instead of butter.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes for up to 2 months.
