Warm, hearty, and irresistibly comforting!
Ingredients
2 tbsp olive oil or butter
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
8 oz (225g) mushrooms, sliced
1 tsp dried thyme
1 tsp dried rosemary
1/2 cup wild rice, rinsed
4 cups chicken broth
2 cups cooked chicken, shredded or cubed
1 cup heavy cream (or half-and-half)
Salt and pepper to taste
Fresh thyme for garnish
Instructions
Sauté the Vegetables
Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
Cook the Mushrooms
Add the sliced mushrooms to the pot and cook for another 5 minutes until they release their moisture and start to brown.
Add Herbs, Rice, and Broth
Stir in thyme, rosemary, and wild rice. Pour in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 35-40 minutes until the rice is tender.
Add Chicken and Cream
Stir in the cooked chicken and heavy cream. Let the soup simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.
Serve and Garnish
Ladle the soup into bowls and garnish with fresh thyme. Serve warm with crusty bread or crackers.
Recipe Details
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4-6
Calories: ~350 per serving
This Creamy Mushroom Chicken and Wild Rice Soup is pure comfort in a bowl. Perfect for cozy nights or family meals!