Here’s a comforting, hearty Chicken Mushroom Wild Rice Soup recipe—creamy, flavorful, and perfect for chilly days 🌿🍲
Chicken Mushroom Wild Rice Soup
Ingredients (serves 6–8)
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 oz mushrooms (button or cremini), sliced
- 1 cup wild rice blend (uncooked)
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
Creamy Finish (optional but recommended):
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups milk or half-and-half
Instructions
- Sauté Vegetables
In a large pot or Dutch oven, melt butter over medium heat.
Add onion, carrots, and celery. Cook 5–6 minutes until softened.
Stir in garlic and mushrooms; cook another 4–5 minutes until mushrooms release moisture. - Add Rice & Broth
Stir in wild rice, chicken broth, thyme, rosemary, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer 40–45 minutes, until rice is tender. - Add Chicken
Stir in cooked chicken and simmer 5–10 minutes. - Make It Creamy (Optional)
In a small saucepan, melt butter. Whisk in flour and cook 1 minute.
Slowly whisk in milk until smooth.
Stir this mixture into the soup and simmer 5 minutes until thickened. - Taste & Serve
Adjust seasoning as needed. Serve hot with crusty bread.
Tips & Variations
- Extra Rich: Use half-and-half instead of milk.
- Dairy-Free: Skip the roux or thicken with blended soup instead.
- Slow Cooker: Cook everything except dairy on LOW 6–7 hours; add cream at the end.
- Freezer-Friendly: Freeze without the cream, add it when reheating.
If you’d like, I can also give you a slow cooker version or a lighter, broth-based version of this soup.
