Description
Creamy, hearty, and full of umami, this mushroom chicken soup with wild rice is the cozy bowl of comfort you need this season.
Ingredients
Scale
- 2 tbsp butter
- 3 cups cremini or mixed mushrooms, sliced
- 1 onion, diced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 6 cups chicken broth
- 1 cup wild rice (or blend)
- 2 cups cooked chicken (shredded or diced)
- 1 cup milk or heavy cream
- ½ cup parmesan cheese, grated
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- Optional: 1 tbsp white miso paste, soaked dried mushrooms
Instructions
- In a large pot, melt the butter and cook mushrooms over medium heat until browned and their liquid has evaporated (about 8-10 minutes).
- Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic and thyme.
- Pour in chicken broth and add wild rice. Bring to a boil, then reduce heat and simmer until rice is tender (about 35-45 minutes).
- Add the pre-cooked chicken and let it warm through.
- Stir in the milk or cream and parmesan cheese.
- Season with salt, pepper, and a pinch of nutmeg if using.
Notes
Make it low-carb with cauliflower rice, or dairy-free with coconut cream. Store leftovers in the fridge for 3 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg