Creamy Mushroom Chicken and Wild Rice Soup – comfort in every spoonful! Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
8 ounces cremini mushrooms, sliced
1 lb boneless, skinless chicken thighs or breasts
1 cup wild rice, uncooked
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Directions:
Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes until softened. Stir in the mushrooms and cook for another 3-4 minutes.
Add Chicken and Rice:
Place the chicken thighs or breasts into the pot. Add the wild rice, chicken broth, thyme, parsley, salt, and black pepper. Stir well to combine.
Simmer:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the rice is tender and the chicken is cooked through.
Shred the Chicken:
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to mix.
Prepare the Creamy Base:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually add the heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens.
Combine and Serve:
Stir the creamy mixture into the soup. Simmer for an additional 5-7 minutes to allow the flavors to meld together. Adjust seasoning to taste.
Serve:
Ladle the soup into bowls and serve warm. Enjoy the rich, hearty flavors of this Creamy Mushroom Chicken and Wild Rice Soup!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
