Description
A hearty and comforting creamy mushroom chicken and wild rice soup, packed with tender vegetables, savory mushrooms, shredded chicken, and a rich parmesan cream base.
Ingredients
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 wild rice blend)
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
Optional:
1 ounce dried mushrooms, soaked and chopped
1 cup mushroom soaking liquid
2 tablespoons white miso paste
Instructions
1. Melt 2 tablespoons butter in a pan over medium-high heat, add mushrooms, and cook until liquid is released and evaporated, about 10–15 minutes; set aside
2. Melt 1 tablespoon butter in the same pan, add onions, carrots, and celery, and cook until tender, about 8–10 minutes
3. Stir in garlic and thyme; cook until fragrant, about 1 minute
4. Add chicken broth, rice, chicken, and cooked mushrooms; bring to a boil, reduce heat, cover, and simmer until rice is tender, about 20–30 minutes
5. Stir in milk and grated parmesan; cook until cheese has melted
6. Season with salt and pepper to taste
7. Serve hot with crusty bread
Notes
Cooking time for rice may vary depending on type; follow package instructions.
For richer mushroom flavor, add soaked dried mushrooms along with their soaking liquid.
For an umami boost, stir in white miso paste before seasoning with salt and pepper.
This soup thickens as it sits; add extra broth or milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg