Description
A comforting bowl of warmth with rich mushrooms, tender chicken, and hearty wild rice, perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons butter
- 1 pound mushrooms (sliced)
- 1 tablespoon butter
- 1 onion (diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (chopped)
- 1 teaspoon thyme (chopped)
- 6 cups chicken broth
- 1 cup wild rice (or a blend of rice including wild rice)
- 1 1/2 cups chicken (cooked and diced or shredded)
- 1 cup milk or cream
- 1 cup parmigiano reggiano (parmesan, grated)
- Salt and pepper to taste
Instructions
- In a large pot, melt 2 tablespoons butter over medium-high heat. Add sliced mushrooms and cook until golden brown, about 10–15 minutes. Remove and set aside.
- In the same pot, melt 1 tablespoon butter. Add diced onion, carrots, and celery. Cook until tender, about 8–10 minutes.
- Stir in chopped garlic and thyme, cooking for about 1 minute until fragrant.
- Add chicken broth, wild rice, cooked chicken, and sautéed mushrooms. Bring to a boil, then reduce heat and simmer for 20–30 minutes.
- Stir in milk or cream and grated parmesan, cooking until cheese is melted. Season with salt and pepper.
Notes
This soup can be made gluten-free or vegan by adjusting the broth and protein options.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: soup, chicken, wild rice, creamy, comfort food