Description
A comforting, creamy mushroom chicken and wild rice soup that combines tender shredded chicken, earthy mushrooms, and wholesome wild rice in a rich, savory broth. Perfect for cozy fall days, this hearty soup is easy to prepare on the stovetop and can be customized for gluten-free and dairy-free diets.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
Seasonings and Rice
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup wild rice, uncooked
Liquids and Chicken
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons all-purpose flour (optional, for thickening)
Garnish
- Fresh parsley for garnish
Instructions
- Sauté Aromatics and Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
- Add Mushrooms and Seasonings: Stir in the sliced mushrooms, dried thyme, dried rosemary, salt, and black pepper. Continue to sauté for another 5 minutes, allowing the mushrooms to release their moisture and become tender.
- Add Rice and Broth: Mix in the uncooked wild rice, then pour in the chicken broth. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for 45–50 minutes, or until the wild rice is fully cooked and tender.
- Incorporate Chicken and Cream: Add the cooked shredded chicken to the pot and stir in the heavy cream. If you prefer a thicker soup, in a small bowl whisk the flour with a few tablespoons of the hot broth to form a slurry. Slowly stir this slurry into the soup and simmer for an additional 5–10 minutes to thicken.
- Season and Garnish: Taste the soup and adjust salt and pepper as needed. Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving warm.
Notes
- This soup stores very well and flavors deepen when reheated the next day.
- For convenience, use store-bought rotisserie chicken instead of cooking chicken separately.
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a cashew cream alternative.
- To keep the recipe gluten-free, omit the all-purpose flour or use a gluten-free thickening agent.
