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–+ servings
Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

A comforting and flavorful Creamy Mushroom Chicken and Wild Rice Soup that is perfect for chilly days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 bowls
Calories 450 kcal

Equipment

  • Dutch oven

Ingredients
  

Vegetables

  • 2 tablespoons unsalted butter
  • 16 ounces mushrooms a mix of shiitake and baby portobello, sliced
  • 1 medium onion diced
  • 2 cloves garlic minced

Spices and Seasonings

  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons oregano
  • 1 teaspoon rosemary
  • 1 teaspoon thyme

Cream and Rice

  • 1 cup heavy cream
  • 3 cups wild rice cooked

Instructions
 

Cooking Steps

  • In a large Dutch oven, melt the butter over medium heat. Add mushrooms, onion, and garlic. Season with salt and pepper, and sauté until the onions turn translucent, about 5–7 minutes.
  • Sprinkle in the flour and whisk until combined. Gradually whisk in the chicken stock. Add chicken breasts, oregano, rosemary, and thyme. Bring to a simmer and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Remove the cooked chicken, shred it, and return it to the pot. Stir in the heavy cream and cooked wild rice.
  • Ladle into bowls and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 2mg
Keyword chicken soup, Comfort Food, creamy mushroom chicken soup, Easy Recipe, mushroom soup, wild rice soup
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