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–+ servings
Creamy Mushroom Chicken and Wild Rice Soup

Cozy Up with Creamy Mushroom Chicken and Wild Rice Soup

This Creamy Mushroom Chicken and Wild Rice Soup is a nourishing hug in a mug, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons butter Can substitute with olive oil for a lighter version.
  • 1 lb mushrooms, sliced Use a mix of button, cremini, and shiitake for depth.
  • 1 onion, diced Can use shallots for a milder taste.
  • 2 carrots, diced Celery or parsnips can serve as alternatives.
  • 2 stalks celery, diced Leeks can be used as a substitute.
  • 2 cloves garlic, chopped Can use garlic powder if fresh is unavailable.
  • 1 tsp thyme, chopped Substitutes include rosemary or oregano.
  • 6 cups chicken broth Vegetable broth can be used for a vegetarian version.
  • 1 cup wild rice Brown rice or quinoa can be substituted.
  • 1.5 cups chicken, cooked and diced/shredded Can substitute with rotisserie chicken.
  • 1 cup milk or cream Use almond milk or coconut cream for a dairy-free option.
  • 1 cup Parmigiano Reggiano, grated Can substitute with nutritional yeast for a dairy-free alternative.
  • salt and pepper Adjust according to taste.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms, stirring occasionally. Cook for 10-15 minutes, until the mushrooms release their moisture and turn golden brown. Remove the sautéed mushrooms from the pot and set them aside.
  2. In the same pot, melt 1 tablespoon of butter and add the diced onion, carrots, and celery. Sauté over medium heat for 8-10 minutes, stirring frequently, until the vegetables soften.
  3. Stir in the chopped garlic and thyme, continuing to cook for about 1 minute until fragrant. Blend the sautéed mushrooms back into the pot.
  4. Return the sautéed mushrooms to the pot and pour in 6 cups of chicken broth along with 1 cup of uncooked wild rice and the cooked, diced chicken. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 20-30 minutes.
  5. Once the wild rice is cooked, stir in 1 cup of milk or cream, along with 1 cup of grated Parmigiano Reggiano. Cook gently for another 5 minutes, stirring often until the cheese melts completely.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Good for meal prep; freeze leftovers for a comforting meal anytime.

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