Creamy Mushroom Chicken and Wild Rice Soup Recipe
Ingredients:
1 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
8 oz mushrooms, sliced
2 carrots, diced
2 celery stalks, diced
1 tsp dried thyme
1 tsp dried rosemary
6 cups chicken broth
1 cup wild rice
1 cup cooked, shredded chicken
1 cup heavy cream or coconut cream
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Cook Vegetables: Stir in the mushrooms, carrots, and celery. Continue to cook for 5-6 minutes, or until the vegetables are tender.
3. Add Herbs: Sprinkle in the thyme and rosemary, stirring to release their aroma. Cook for another minute.
4. Simmer Broth & Rice: Pour in the chicken broth and bring to a gentle boil. Stir in the wild rice, reduce the heat to low, and simmer for about 40 minutes, or until the rice is tender.
5. Incorporate Chicken & Cream: Stir in the shredded chicken and heavy cream (or coconut cream). Let the soup warm through for 5 minutes, stirring occasionally.
6. Season & Garnish: Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.
Recipe Notes:
For added vegetables, toss in spinach, kale, or peas during the last few minutes of cooking.
A splash of fresh lemon juice just before serving brightens the flavors beautifully.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6
Calories: ~450 per serving
Try this comforting bowl of creamy goodness, and let us know if it made your day “yummy”!
