Description
A hearty and comforting soup featuring tender chicken, earthy mushrooms, and wild rice in a rich and creamy broth.
Ingredients
2 tablespoons unsalted butter
1 pound mushrooms, sliced
1 tablespoon unsalted butter (extra)
1 medium onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
6 cups chicken broth
1 cup wild rice (or a blend with wild rice)
1 ½ cups cooked chicken, diced or shredded
1 cup whole milk or heavy cream
1 cup grated parmesan cheese
Salt and pepper to taste
Instructions
Sauté the Mushrooms: In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and the liquid evaporates, about 10-15 minutes. Set the mushrooms aside.
Cook the Veggies: In the same pot, melt the remaining 1 tablespoon of butter. Add diced onion, carrots, and celery. Sauté until the vegetables are softened, around 8-10 minutes.
Add Garlic and Thyme: Stir in the minced garlic and chopped thyme. Cook until fragrant, about 1 minute.
Combine Broth, Rice, and Chicken: Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 20-30 minutes, or until the rice is tender.
Add Cream and Cheese: Stir in the milk or cream and grated parmesan cheese. Continue to simmer until the cheese is fully melted and the soup is creamy.
Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot and enjoy this comforting, hearty dish!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal