Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup wild rice blend, uncooked
- 2 cups mushrooms, sliced (baby bella or white button)
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Warm a large pot over medium heat.
- Sauté onions, carrots, and celery in olive oil and butter until softened, about 5 minutes.
- Add mushrooms and garlic. Cook until mushrooms are browned and fragrant.
- Stir in flour and cook for 2 minutes, stirring constantly.
- Slowly pour in chicken broth while whisking to avoid lumps.
- Add wild rice blend and thyme. Bring to a simmer and cook uncovered for 35–40 minutes until rice is tender.
- Stir in cooked chicken and warm through for about 5 minutes.
- Lower heat and stir in heavy cream. Season with salt and pepper. Simmer for 5 minutes without boiling.
- Ladle into bowls, garnish, and serve hot with crusty bread.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Make it vegetarian by using veggie broth and omitting the chicken.
- Soup thickens as it sits, so add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
Keywords: creamy chicken soup, mushroom wild rice soup, comforting soup, fall soup recipes, one pot soup