Chicken Mushroom Wild Rice Soup
Chicken Mushroom Wild Rice Soup is a creamy soup that is hearty enough to feed the whole family.
Ingredients
- 2 tablespoons butter
- 1 cup onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 2 garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 1 cup wild rice
- 2 cups shredded chicken
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, carrots, celery and garlic. Sauté for about 5 minutes, until the vegetables begin to soften.
- Add in the chicken broth, mushrooms and thyme then bring to a boil. Once boiling, add the wild rice. Reduce heat, cover, and let simmer for about 30 minutes, or until the rice is tender.
- Stir in the shredded chicken, heavy cream, and grated parmesan cheese. Let it simmer for an additional 5 minutes, allowing the soup to thicken slightly.
- Taste and adjust seasoning if needed, adding salt and pepper as desired.
Nutrition
Notes
- Wild Rice Cooking Time: Wild rice takes longer to cook than other rice varieties. Be sure to simmer until tender, which can take around 30-40 minutes depending on the brand.
- Shredded Chicken Shortcut: Use rotisserie chicken for an easy and flavorful shortcut, or cook and shred your own chicken breasts.
- Adjusting Thickness: If you prefer a thicker soup, let it simmer a bit longer after adding the cream and parmesan. You can also stir in a slurry of cornstarch and water for extra thickness.
- Dairy-Free Option: Substitute coconut milk or a dairy-free cream alternative for the heavy cream and use a dairy-free parmesan substitute.
- More Veggies: Feel free to add spinach or kale at the end for extra greens, or toss in peas or corn for a slight sweetness.
- Seasoning Adjustments: Taste and season at the end. Parmesan is naturally salty, so adjust the salt and pepper after adding the cheese.
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