Description
This Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting dish featuring tender chicken, earthy mushrooms, and nutty wild rice all combined in a rich, creamy broth. Perfect for a cozy meal, this soup balances savory herbs and smooth textures for satisfying flavor in every spoonful.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 16 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 pound boneless skinless chicken breasts
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 cup heavy cream
- 3 cups wild rice, cooked
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Sauté these ingredients until they are softened and fragrant, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Seasoning and Flour: Stir in the kosher salt, black pepper, and all-purpose flour. Cook the mixture for about 1 minute, which helps to eliminate the raw flour taste and begin thickening the soup base.
- Incorporate Chicken Stock: Gradually whisk in the chicken stock, making sure to break up any lumps of flour. Bring the soup to a simmer, allowing it to begin thickening and developing flavors.
- Cook Chicken and Herbs: Add the boneless skinless chicken breasts along with oregano, rosemary, and thyme to the pot. Continue to cook the soup at a gentle simmer until the chicken is fully cooked through, approximately 15 minutes, depending on the thickness of the breasts.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup pot.
- Finish Soup: Stir in the heavy cream and the cooked wild rice. Heat the soup through until everything is warmed evenly, about 3-5 minutes. Adjust seasoning to taste before serving.
Notes
- Use cooked wild rice, either leftover or freshly prepared, to ensure proper texture.
- For a lower-fat version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- Fresh herbs can be used instead of dried; simply triple the amounts for the best flavor.
- Make sure to cook the chicken thoroughly for safety and tenderness.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
