Description
This creamy mushroom chicken and wild rice soup is hearty, cozy, and full of flavor. Tender chicken, wild rice, and earthy mushrooms come together in a rich, creamy broth perfect for chilly nights.
Ingredients
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 2 tablespoons butter
– 8 oz cremini or button mushrooms, sliced
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
– ¾ cup wild rice blend, uncooked
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
– Fresh parsley or thyme for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper and sear on both sides for 4-5 minutes. Remove and set aside.
2. In the same pot, melt butter and sauté mushrooms and onions for 6-8 minutes until browned. Add garlic and thyme; cook for 1 more minute.
3. Pour in chicken broth and stir in wild rice. Slice the cooked chicken and add it back to the pot.
4. Cover and simmer for 35-40 minutes, until the rice is tender.
5. In a small bowl, whisk cream and flour together. Stir this into the soup and simmer for 5 more minutes until thickened.
6. Garnish with fresh parsley or thyme and serve hot.
Notes
– Use rotisserie chicken for a shortcut.
– Add spinach or kale at the end for extra greens.
– Substitute coconut milk for dairy-free.
– Freeze leftovers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Soup
- Method: Simmering, One-Pot
Keywords: creamy chicken mushroom soup, wild rice soup, chicken and mushroom soup, cozy winter soup, one pot creamy chicken rice soup, homemade wild rice soup