Description
Warm up with a bowl of comforting Creamy Mushroom Chicken and Wild Rice Soup. This hearty soup is packed with tender chicken, earthy mushrooms, and wholesome wild rice in a rich, creamy broth.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 oz baby bella or cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice blend, rinsed
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup half-and-half or heavy cream
- 1 tablespoon lemon juice
For Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, sauté onion, carrots, and celery until softened. Add garlic and mushrooms, cook until tender.
- Add Seasonings: Stir in thyme, rosemary, salt, pepper. Sprinkle flour, cook to eliminate raw taste.
- Cook Soup: Pour in chicken broth, add wild rice, simmer until rice is tender. Stir in chicken, cream, lemon juice, and simmer until creamy.
- Adjust Seasoning and Serve: Taste and adjust seasoning. Garnish with parsley before serving.
Notes
- For a dairy-free version, use coconut milk or cashew cream.
- You can also use leftover turkey in place of chicken.
- Soup thickens as it sits—add extra broth to reheat.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 4g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
