Description
A hearty and comforting creamy wild rice and chicken soup with mushrooms, perfect for chilly days.
Ingredients
Scale
- 1 cup wild rice
- 2 cups cooked chicken, shredded
- 8 oz mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Rinse the wild rice under cold water and drain.
- In a large pot, melt butter over medium heat. Add onions, carrots, celery, and garlic. Cook until softened.
- Add mushrooms and cook until they release their juices.
- Stir in wild rice, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes or until rice is tender.
- Add shredded chicken and heavy cream. Simmer for another 10 minutes.
- Adjust seasoning if needed and serve hot.
Notes
- For a thicker soup, add a slurry of cornstarch and water.
- Substitute heavy cream with half-and-half for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg