Description
A comforting and creamy mushroom chicken and wild rice soup that’s perfect for a hearty meal. Tender shredded chicken and earthy mushrooms combine with wild rice in a rich broth made creamy with milk and heavy cream. Flavored with garlic, thyme, sage, and fresh parsley, this soup is both satisfying and flavorful.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 cup wild rice, rinsed
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables and Flavorings
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup carrots, diced
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- Salt and pepper to taste
Thickening and Garnish
- 2 tbsp all-purpose flour (for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Onion: Melt butter in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for 5 minutes until the mushrooms release their moisture and begin to brown.
- Cook Carrots and Herbs: Add diced carrots, dried thyme, and ground sage to the pot. Cook for 2-3 minutes to blend the flavors.
- Add Flour: Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to eliminate the raw flour taste and to start thickening the soup base.
- Incorporate Chicken Broth: Gradually pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
- Cook Wild Rice: Add the rinsed wild rice to the pot. Let it simmer uncovered for 30-35 minutes, stirring occasionally, until the wild rice is tender.
- Add Chicken and Dairy: Stir in the cooked shredded chicken, whole milk, and heavy cream. Season with salt and pepper to taste.
- Simmer Soup: Let the soup simmer for another 5-10 minutes until it becomes creamy and heated through, ensuring all flavors meld together.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve warm for a comforting meal.
Notes
- You can use either chicken breasts or thighs depending on your preference for tenderness and flavor.
- Rinsing wild rice removes excess starch and prevents it from becoming gummy.
- Adjust the thickness of the soup by using more or less flour or dairy as desired.
- For a lighter version, substitute heavy cream with additional milk or a low-fat alternative.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
