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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 55 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 cup uncooked wild rice blend rinsed thoroughly
  • 8 oz cremini mushrooms sliced
  • 4 tbsp butter unsalted
  • 1 cup yellow onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 3 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth low sodium preferred
  • 1 cup heavy cream or half-and-half
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp dried thyme
  • 1 pinch black pepper freshly cracked, to taste

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 5-6 minutes until the vegetables begin to soften.
  • Add the sliced mushrooms and cook for another 4-5 minutes until browned. Stir in the minced garlic, rosemary, and thyme, cooking for 1 minute until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste (this creates the roux).
  • Gradually whisk in the chicken broth, ensuring no lumps of flour remain. Stir in the rinsed wild rice and the chicken pieces.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40-50 minutes, or until the rice is tender and the chicken is cooked through.
  • Stir in the heavy cream and simmer uncovered for an additional 5 minutes to thicken slightly. Season generously with salt and black pepper.
  • Garnish with fresh parsley and serve hot with sides of toasted bread.