Description
This Creamy Mushroom Chicken and Wild Rice Soup is rich, comforting, and perfect for cozy dinners. Loaded with tender chicken, earthy mushrooms, wild rice, and finished with cream and parmesan.
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 wild rice blend)
- 1 1/2 cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup grated parmigiano reggiano (parmesan)
- Salt and pepper, to taste
Instructions
- Melt 2 tablespoons butter in a pan over medium-high heat. Add mushrooms and cook until their liquid releases and evaporates, about 10–15 minutes. Set aside.
- Melt remaining butter in the same pan. Add onion, carrots, and celery and cook until tender, about 8–10 minutes.
- Add garlic and thyme and cook until fragrant, about 1 minute.
- Add chicken broth, wild rice, chicken, and mushrooms. Bring to a boil, reduce heat, cover, and simmer until rice is tender, about 20–30 minutes.
- Stir in milk (or cream) and parmesan cheese. Cook until cheese is melted.
- Season with salt and pepper to taste and serve hot.
Notes
- Rice cooking time may vary depending on the type of wild rice used. Follow package instructions if different.
- Milk can be replaced with cream for a richer soup.
- Leftovers thicken as they sit—add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Simmer
- Cuisine: American