Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty American classic perfect for chilly days. It features tender chicken, earthy mushrooms, and nutritious wild rice blended in a rich, creamy broth infused with herbs like thyme and rosemary. This stovetop soup offers a satisfying blend of textures and flavors that warms you up from the inside out.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
Seasonings and Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Thickening and Broth
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
Rice and Protein
- 1 cup uncooked wild rice blend, rinsed
- 2 cups cooked shredded chicken
Dairy and Finishing Touches
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat the olive oil and butter in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5-6 minutes until the vegetables are softened and aromatic.
- Cook Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5 minutes until the mushrooms are tender and browned, adding depth to the soup’s flavor.
- Add Aromatics and Herbs: Add the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Sauté for 1 minute until fragrant to enhance the savory base.
- Thicken the Soup: Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly, which will help thicken the broth later.
- Pour in Broth and Add Rice: Slowly pour in the low-sodium chicken broth while stirring continuously to prevent lumps. Add the rinsed wild rice blend, then bring the mixture to a boil.
- Simmer: Reduce heat to low, cover the pot, and let it simmer gently for 45-50 minutes or until the wild rice is tender and fully cooked.
- Incorporate Chicken and Cream: Stir in the cooked shredded chicken, half-and-half, and heavy cream. Continue cooking for an additional 5-10 minutes until the soup is heated through and creamy in texture.
- Finish and Season: Add the tablespoon of lemon juice. Taste and adjust seasonings with additional salt or pepper as needed to balance the flavors.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately for a warming meal.
Notes
- For a lighter soup, substitute all heavy cream with half-and-half.
- Leftover rotisserie chicken is an excellent shortcut for the cooked shredded chicken.
- You can use a wild rice-only blend if desired, but be sure to adjust the cooking time accordingly as some types may take longer to cook.
- To make this recipe gluten-free, use a gluten-free flour substitute for thickening.
