Ultimate Creamy Mushroom Chicken and Wild Rice Soup
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty meal, perfect for a chilly day. It features tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth, offering a symphony of flavors and textures that will warm you from the inside out.
Equipment
- Large pot or Dutch oven
- Cutting board
- sharp knife
- Measuring cups
- Measuring spoons
- Whisk
- Ladle
- Soup bowls
- Small bowl
- Wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon red pepper flakes optional
- 6 cups chicken broth
- 1 cup wild rice blend, uncooked
- 1 cup heavy cream
- ¼ cup all-purpose flour
- ¼ cup chopped fresh parsley, for garnish
- Salt to taste
- Black pepper to taste
- 1 tablespoon butter
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
- Add the sliced mushrooms, chopped onion, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened and the mushrooms are browned, about 5-7 minutes.
- Stir in the dried thyme, dried sage, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant.
- Pour in the chicken broth and add the uncooked wild rice blend. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender.
- In a small bowl, whisk together the heavy cream and all-purpose flour until smooth.
- Gradually whisk the cream mixture into the simmering soup. Stir constantly until the soup thickens slightly, about 2-3 minutes.
- Return the cooked chicken to the pot and heat through. Season with salt and pepper to taste.
- Ladle the Creamy Mushroom Chicken and Wild Rice Soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
Notes
For a richer flavor, sauté the mushrooms in butter before adding them to the soup. If you prefer a thicker soup, whisk together an extra tablespoon of flour with a tablespoon of cold water and stir it into the simmering soup. Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw completely before reheating.