🥄 Creamy Mushroom Chicken & Wild Rice Soup
🛒 Ingredients
2 tbsp butter or olive oil
1 small onion, finely chopped
2–3 cloves garlic, minced
2 cups mushrooms (sliced – button or cremini)
2 medium carrots, diced
2 celery stalks, diced
2 cups cooked chicken (shredded or cubed)
¾ cup wild rice (uncooked)
5 cups chicken broth
1 cup milk or half-and-half (for creaminess)
2 tbsp flour (optional, for thicker soup)
1 tsp dried thyme
½ tsp dried parsley
Salt & black pepper to taste
👩🍳 Instructions
Sauté the base
In a large pot, melt butter over medium heat. Add onion and cook until soft (3–4 minutes). Stir in garlic and cook for 1 minute.
Cook vegetables & mushrooms
Add mushrooms, carrots, and celery. Cook until mushrooms release their moisture and soften (about 5–7 minutes).
Add rice & broth
Stir in wild rice, thyme, parsley, salt, and pepper. Pour in chicken broth and bring to a boil.
Simmer
Reduce heat, cover, and simmer for 35–45 minutes, until the wild rice is tender.
Add chicken
Stir in the cooked chicken and let it warm through for about 5 minutes.
Make it creamy
Option 1 (simple): Stir in milk or half-and-half.
Option 2 (thicker): In a small bowl, whisk flour with a bit of milk, then stir into soup and simmer until thickened.
Final taste
Adjust salt and pepper. Add a little more milk if you want it creamier.
✨ Tips
Add a squeeze of lemon at the end to brighten the flavor 🍋
Swap milk for cream if you want it extra rich
It tastes even better the next day!
