Creamy Mushroom Chicken and Wild Rice Soup
Perfect for a cozy meal, this Creamy Mushroom Chicken and Wild Rice Soup recipe will satisfy your comfort food cravings!
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 ½ cups chicken, cooked and diced or shredded
1 cup milk or cream
1 cup Parmigiano Reggiano (Parmesan), grated
Salt and pepper to taste
Instructions:
1. Cook the Mushrooms: Start by melting 2 tablespoons of butter in a pan over medium-high heat. Add the sliced mushrooms and cook until they release their liquid, and the liquid evaporates—around 10-15 minutes. Set aside the perfectly sautéed mushrooms to enhance the flavor of this creamy chicken and wild rice soup.
2. Sauté Vegetables: In the same pan, melt another tablespoon of butter. Add the diced onions, carrots, and celery. Cook these veggies until they’re tender—about 8-10 minutes. These aromatics will add depth to your mushroom and wild rice soup!
3. Add Aromatics: Stir in the chopped garlic and thyme. Cook until fragrant, about 1 minute, making sure the garlic infuses the soup with its savory aroma.
4. Combine Ingredients: Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring everything to a boil, then reduce the heat and let it simmer, covered, until the rice is tender—about 20-30 minutes. This is where all the flavors start to come together for your creamy mushroom soup.
5. Finish the Soup: Once the rice is cooked, stir in the milk (or cream) and Parmesan cheese. Cook until the cheese melts and the soup becomes creamy and rich. Don’t forget to season with salt and pepper to taste for that perfect final touch.
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 6
This Creamy Mushroom Chicken and Wild Rice Soup is the perfect meal to warm you up on chilly days.
