Description
A cozy, comforting bowl of Creamy Mushroom Chicken and Wild Rice Soup packed with tender chicken, hearty vegetables, earthy mushrooms, and nutty wild rice — all simmered in a rich and creamy broth. Perfect for chilly nights or meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup wild rice
- 6 cups chicken broth
- 2 cooked chicken breasts, shredded
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Stir in the mushrooms, carrots, and celery, and cook until the vegetables are tender.
4. Add the wild rice and chicken broth. Bring to a boil.
5. Reduce heat to a simmer, cover, and cook for about 45 minutes or until the rice is tender.
6. Stir in the shredded chicken and heavy cream, and simmer for an additional 10 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
Notes
This soup stores well and tastes even better the next day — perfect for leftovers.
Substitute rotisserie chicken for convenience.
Use a wild rice blend for added texture and flavor if desired.
For a lighter option, replace heavy cream with half-and-half or coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg