Name: Creamy Mushroom Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons butter; 1 pound mushrooms, sliced; 1 tablespoon butter; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, chopped; 1 teaspoon thyme, chopped; 6 cups chicken broth; 1 cup wild rice or a blend of rice including wild rice; 1 1/2 cups cooked chicken, diced or shredded; 1 cup milk or cream; 1 cup Parmigiano Reggiano (Parmesan), grated; Salt and pepper to taste

Description

Creamy Mushroom Chicken and Wild Rice Soup is a cozy, hearty soup packed with tender chicken, earthy mushrooms, wild rice, vegetables, and Parmesan cheese. It is rich, comforting, and perfect for an easy homemade dinner on a chilly day.

Ingredients

2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups chicken broth
1 cup wild rice or a blend of rice including wild rice
1 1/2 cups cooked chicken, diced or shredded
1 cup milk or cream
1 cup Parmigiano Reggiano (Parmesan), grated
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Melt the first 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they are browned and most of their moisture has evaporated.
Add the remaining 1 tablespoon of butter, followed by the diced onion, carrots, and celery. Cook for 5–6 minutes, until the vegetables begin to soften.
Stir in the chopped garlic and thyme and cook for about 1 minute, until fragrant.
Pour in the chicken broth and add the wild rice. Bring the soup to a boil, then reduce the heat to low and cover. Simmer according to the rice package directions, usually about 35–45 minutes, until the rice is tender.
Stir in the cooked diced or shredded chicken and simmer for another 3–5 minutes to heat it through.
Reduce the heat to low and stir in the milk or cream. Warm gently without bringing the soup to a vigorous boil.
Add the grated Parmesan cheese and stir until melted and incorporated into the soup.
Season with salt and freshly ground black pepper to taste. Serve hot.

Notes

Use cooked rotisserie chicken or leftover roasted chicken to make this soup especially easy.
For a richer and creamier soup, use heavy cream. Milk creates a lighter version.
Wild rice blends may cook at different speeds, so check the package directions and adjust the simmering time as needed.
If the soup becomes too thick after sitting, add a little extra chicken broth or milk before reheating.
Store leftovers in the refrigerator for up to 3–4 days and reheat gently.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: One-Pot
Cuisine: American