Creamy Mushroom Chicken Wild Rice Soup
A warm, hearty soup made with tender chicken, sautéed mushrooms, wild rice, aromatics, and a smooth creamy broth that brings cozy comfort to any meal.
Ingredients
Scale
- 4 cups cooked shredded chicken
- 1 cup uncooked wild rice or wild rice blend
- 3 cups sliced mushrooms
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Rinse the wild rice and begin simmering it until slightly tender.
- Sauté the mushrooms, onions, garlic, carrots, and celery in butter until softened.
- Add the flour to create a roux and stir until fully combined.
- Slowly whisk in the chicken broth and bring the mixture to a gentle simmer.
- Stir in the cooked wild rice and shredded chicken.
- Lower the heat and pour in the cream, stirring gently to combine.
- Season with thyme, rosemary, salt, and pepper, then adjust to taste.
- Simmer until the soup thickens and all ingredients are tender.
- Finish with parsley and serve warm.
Notes
- Reheat gently over low heat to prevent curdling.
- Add a splash of broth when reheating to loosen the texture.
- Freeze the soup before adding the cream; add cream after reheating.
