Description

This comforting stovetop soup combines tender chicken, nutty wild rice, and earthy mushrooms in a velvety broth. Perfect for chilly evenings, it delivers homemade warmth and depth beyond any canned variety.

Ingredients

Scale

2 cups cooked, shredded chicken breast or thighs

1 cup wild rice blend, uncooked

8 oz mushrooms, sliced

2 carrots, diced

2 celery stalks, chopped

1 medium onion, diced

3 cloves garlic, minced

3 tbsp butter

3 tbsp all-purpose flour

6 cups chicken broth

1 cup heavy cream

1 tbsp olive oil

1 tsp fresh or dried thyme

1 bay leaf

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions

1. Heat olive oil and butter in a large pot over medium heat.

2. Add onion, carrots, and celery; cook 5–6 minutes until softened.

3. Stir in garlic and mushrooms; cook another 5 minutes until mushrooms are tender.

4. Sprinkle flour over vegetables and stir constantly for 1 minute to form a roux.

5. Gradually whisk in chicken broth to dissolve the flour.

6. Add wild rice, thyme, and bay leaf; bring to a boil, then reduce heat to a simmer.

7. Cover and cook 35–45 minutes until rice is tender, stirring occasionally.

8. Stir in shredded chicken and heavy cream; simmer uncovered for 10 minutes.

9. Season with salt and pepper and adjust consistency with extra broth if needed.

10. Remove bay leaf, ladle into bowls, and garnish with parsley.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: soup
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 350
Sugar: 3
Sodium: 600
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 25
Fiber: 2
Protein: 20
Cholesterol: 60

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