Description
This rich and hearty soup brings together earthy mushrooms, shredded chicken, and chewy wild rice for the ultimate cozy meal. It’s perfect when the weather cools down or you need something comforting and nourishing.
Ingredients
- Butter (or olive oil) – For sautéing and building flavor.
- Mushrooms – A mix of shiitake, cremini, or button mushrooms for depth.
- Onion, carrots, celery – Diced for the aromatic base.
- Garlic – Freshly minced for a bold, savory kick.
- Fresh thyme – Adds an earthy aroma (sub with dried if needed).
- Chicken broth – Rich base for the soup.
- Wild rice blend – Nutty flavor and hearty texture.
- Cooked chicken – Rotisserie chicken makes things easier.
- Milk or heavy cream – Gives the soup its luxurious creaminess.
- Parmesan cheese – Adds richness and complexity.
- Salt and pepper – Essential seasoning.
- Optional garnish: Fresh parsley or extra Parmesan for serving.
Instructions
- Sauté the Mushrooms
- In a large pot, melt butter over medium heat. Add sliced mushrooms and cook for 8-10 minutes until browned and fragrant. This step deepens the mushroom flavor. Remove and set aside.
- Cook the Aromatics
- Using the same pot, sauté onions, carrots, and celery until softened (about 7 minutes). Stir in minced garlic and thyme and cook for an additional minute.
- Simmer the Soup Base
- Pour in the chicken broth and stir in the wild rice. Bring the mixture to a boil, reduce heat to low, cover, and let it simmer for 30-35 minutes until the rice is tender but still slightly chewy.
- Incorporate Chicken and Mushrooms
- Add the shredded chicken and reserved mushrooms. Stir well to combine. Let everything simmer together for 5-10 minutes so the flavors meld.
- Finish with Cream and Cheese
- Reduce heat and stir in milk or cream. Once heated through, add Parmesan cheese and stir until melted. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve
- Ladle into bowls and top with chopped parsley or a sprinkle of Parmesan. Serve with warm bread for dipping.
Notes
- Mushroom Substitutions: If you can’t find wild mushrooms, white button mushrooms will work, though the flavor may be milder.
- Reheating Tip: Add extra broth or milk when reheating as the rice absorbs liquid over time.
- Storage: Keep in the fridge for up to 3 days or freeze for up to 3 months.