Description
Warm up on a chilly evening with this comforting Creamy Mushroom Chicken and Wild Rice Soup. Loaded with tender chicken, earthy mushrooms, and hearty wild rice in a creamy broth, this soup is a satisfying meal on its own.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- 1/2 cup milk
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, carrots, and celery until softened.
- Add Mushrooms and Spices: Stir in garlic, mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release moisture.
- Thicken Soup: Sprinkle in flour, then whisk in chicken broth. Add wild rice, simmer until tender.
- Finish Soup: Stir in chicken, cream, and milk. Simmer until slightly thickened. Adjust seasoning.
- Serve: Garnish with parsley and enjoy!
Notes
- For a dairy-free version, use coconut milk or cashew cream instead of heavy cream and milk.
- Rotisserie chicken is a convenient shortcut for this recipe.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
