Description
This hearty and creamy soup is packed with tender chicken, earthy mushrooms, and nutty wild rice, all in a rich, savory broth. It’s the perfect cozy meal for chilly days!
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or white)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon thyme (fresh or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning
- 1 cup wild rice, rinsed
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream (or half-and-half)
- 1/4 cup grated Parmesan cheese (optional, for extra creaminess)
- 2 tablespoons fresh parsley, chopped
Instructions
Sauté the Vegetables:
- In a large pot or Dutch oven, melt butter and olive oil over medium heat.
- Add onions, garlic, mushrooms, carrots, and celery. Cook for 5–7 minutes, until softened.
- Stir in salt, pepper, thyme, and Italian seasoning.
Cook the Rice & Chicken:
- Add wild rice and chicken broth, stirring to combine. Bring to a boil, then reduce heat to low.
- Cover and simmer for 40–45 minutes, until rice is tender.
- Stir in shredded chicken and let cook for another 5 minutes.
Make It Creamy:
- Stir in heavy cream and Parmesan cheese, if using. Simmer for 5 more minutes.
- Taste and adjust seasoning if needed.
Serve & Enjoy!
- Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread!
Notes
Swap heavy cream for coconut milk for a dairy-free option.
Use rotisserie chicken for a quick shortcut.
Store leftovers in the fridge for up to 4 days (it thickens over time, so add extra broth when reheating).