Description

This comforting and hearty soup is perfect for cozy nights, combining earthy mushrooms with tender chicken and nutty wild rice. With a rich, creamy broth and simple ingredients, this dish delivers incredible flavor while being relatively easy to prepare. It’s ideal for fall or winter, but can be enjoyed year-round.

Ingredients

Scale

2 tablespoons butter
1 lb mushrooms (sliced, cremini or mix for depth)
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, chopped
1 tsp fresh thyme, chopped
6 cups chicken broth
1 cup wild rice (or wild rice blend)
1 ½ cups cooked chicken (diced or shredded)
1 cup milk or cream
1 cup parmesan (grated)
Salt and pepper to taste

Instructions

Sauté Mushrooms: Melt butter in a pan over medium heat. Add mushrooms and cook for about 10-15 minutes until they release their liquid and become golden.
Sauté Vegetables: In the same pan, add more butter, followed by the onions, carrots, and celery. Cook for 8-10 minutes until tender.
Add Garlic and Herbs: Stir in garlic and thyme and cook for another minute until fragrant.
Simmer Soup: Add chicken broth, rice, and cooked chicken. Bring to a boil, then reduce heat and simmer covered for 20-30 minutes until the rice is tender.
Finish with Cream: Stir in milk or cream and parmesan, allowing the cheese to melt. Adjust seasoning with salt and pepper to taste.

Notes

You can freeze this soup for up to 3 months. Make sure to cool it fully before transferring to a freezer-safe container. Thaw overnight in the fridge for best results.