Description
This Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting dish made with tender chicken, earthy mushrooms, and nutty wild rice in a rich, velvety broth. Packed with savory flavors, fresh herbs, and Parmesan cheese, this cozy soup is perfect for chilly nights. Easily adaptable for gluten-free, vegetarian, or dairy-free diets, it’s a must-try for soup lovers!
Ingredients
- 2 tbsp butter (or olive oil for dairy-free)
- 8 oz mushrooms (cremini, shiitake, or portobello), sliced
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp fresh thyme, chopped (or ⅓ tsp dried thyme)
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup wild rice (or a wild rice blend)
- 2 cups cooked chicken, diced or shredded
- 1 cup milk or heavy cream (or coconut milk for dairy-free)
- ½ cup Parmesan cheese, grated (optional, or dairy-free alternative)
- Salt and freshly ground black pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Sauté Mushrooms: In a large pot, melt 1 tbsp butter over medium-high heat. Add sliced mushrooms and cook until golden brown (10-15 minutes). Remove from pot and set aside.
- Cook Vegetables: Melt remaining butter in the same pot. Add onions, carrots, and celery, cooking until softened (8-10 minutes).
- Add Aromatics: Stir in garlic and thyme, cooking for 1 minute until fragrant.
- Combine Ingredients: Pour in chicken broth, then add wild rice, cooked chicken, and the sautéed mushrooms. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender (20-30 minutes).
- Make it Creamy: Stir in milk or heavy cream and Parmesan cheese, allowing it to melt and heat through. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley. Enjoy!
Notes
- Vegetarian Option: Use vegetable broth and omit the chicken. Add chickpeas or white beans for extra protein.
- Dairy-Free Adaptation: Use olive oil instead of butter, coconut milk instead of cream, and omit Parmesan or use a dairy-free cheese substitute.
- Slow Cooker Method: Add all ingredients except milk/cream and Parmesan cheese to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the dairy ingredients in the last 30 minutes.
- Make it Gluten-Free: This soup is naturally gluten-free, but always check ingredient labels for possible cross-contamination.
- Using Pre-Cooked Rice? Reduce the simmering time and add the rice later to prevent overcooking.
