Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 2 tbsp olive oil
- 1 lb (450g) chicken breast or thighs, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup (200g) uncooked wild rice blend
- 6 cups (1.5 liters) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley or thyme (for garnish)
Instructions
- Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until golden brown (about 5-7 minutes). Remove and set aside.
- Sauté the Veggies:
- In the same pot, add the remaining tablespoon of olive oil.
- Sauté the onion, carrots, and celery for 3-5 minutes until softened.
- Add the mushrooms, garlic, thyme, and rosemary, cooking for another 5 minutes until fragrant and the mushrooms release their juices.
- Add Rice and Broth:
- Stir in the wild rice blend, then pour in the chicken broth.
- Return the cooked chicken to the pot.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until the rice is tender.
- Make it Creamy:
- In a small saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1 minute. Slowly whisk in the heavy cream until smooth and thickened.
- Stir the creamy mixture into the soup, blending well.
- Taste and Adjust:
- Season the soup with salt and pepper to taste. Let it simmer for 5 more minutes to meld the flavors.
- Serve:
- Ladle into bowls and garnish with fresh parsley or thyme. Serve with crusty bread or a side salad for a complete meal.
Do’s and Don’ts
DO:
- Use leftover or rotisserie chicken to save time.
- Rinse the wild rice to remove excess starch before cooking.
DON’T:
- Substitute white rice—it’ll get mushy and won’t hold up to the creamy broth.
- Skip the roux; it’s key to achieving that luscious, velvety texture.
Pro Tips:
- For added depth of flavor, sauté the mushrooms until golden brown before adding the other veggies.
- Leftovers thicken up as they sit; add a splash of broth or milk to reheat.
This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort food—earthy mushrooms, tender chicken, and hearty rice swimming in a creamy, savory broth. It’s like a cozy sweater in soup form. Enjoy every spoonful! 🍄🐔🍲
