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Creamy Mushroom Chicken and Wild Rice Soup

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A warm and comforting soup featuring rich flavors of mushrooms, chicken, and wild rice, perfect for any season.

Ingredients

  • 2 tablespoons butter
  • 1 pound mushrooms (sliced)
  • 1 tablespoon butter
  • 1 onion (diced)
  • 2 carrots (diced)
  • 2 stalks celery (diced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon thyme (chopped)
  • 6 cups chicken broth
  • 1 cup wild rice (or a blend of rice including wild rice)
  • 1 1/2 cups chicken (cooked and diced or shredded)
  • 1 cup milk or cream
  • 1 cup parmigiano reggiano (parmesan, grated)
  • Salt and pepper to taste

Instructions

  1. Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the mushrooms and cook until their liquids are released and evaporated, about 10–15 minutes. Remove mushrooms and set aside.
  2. In the same pot, melt 1 tablespoon of butter. Add onion, carrots, and celery; cook until tender, about 8–10 minutes.
  3. Add garlic and thyme; cook until fragrant, about 1 minute.
  4. Add chicken broth, wild rice, cooked chicken, and mushrooms. Bring to a boil, reduce heat, and simmer, covered, until rice is tender, about 20–30 minutes.
  5. Stir in milk (or cream) and parmesan; cook until cheese is melted and well combined. Season with salt and pepper to taste.

Notes

Serve topped with extra parmesan or a dollop of sour cream. Garnish with fresh herbs or truffle oil. Optional: add greens like spinach or kale, or reserve some cooked chicken and mushrooms for texture.

Find it online: https://zestuni.site/creamy-mushroom-chicken-wild-rice-soup/