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Creamy Chicken Mushroom Wild Rice Soup Recipe

Creamy Chicken Mushroom Wild Rice Soup

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients
  

  • 4 tbsp unsalted butter divided
  • 1 cup yellow onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth low sodium
  • 1 cup wild rice blend uncooked, rinsed
  • 2 cups cooked chicken shredded or cubed (rotisserie works well)
  • 1 cup heavy cream or half-and-half
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly cracked

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
  • Add the sliced mushrooms and cook for another 5 minutes until browned and their liquid has evaporated. Stir in the garlic and thyme, cooking for 1 minute until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  • Gradually pour in the chicken broth while whisking constantly to prevent lumps. Stir in the uncooked wild rice.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-50 minutes, or until the rice is tender.
  • Stir in the cooked chicken and heavy cream. Simmer gently (do not boil) for 5 minutes to heat everything through.
  • Season with salt and black pepper to taste. Serve hot with toasted bread.