A rich and creamy soup packed with tender chicken, earthy mushrooms, nutty wild rice, and fresh herbs. Perfect for lunch or dinner with crusty bread.
Ingredients
For the soup:
- 2 tablespoons olive oil (or butter)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 8 oz (225g) mushrooms, sliced (cremini or white button work well)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 1 cup uncooked wild rice blend (rinsed)
- 6 cups chicken broth (low sodium)
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
For the creamy base:
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
Optional Garnish:
- Fresh parsley, chopped
- Extra cracked black pepper
Instructions
1. Sauté Vegetables
- In a large soup pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook for about 5 minutes, until softened.
- Add mushrooms and cook another 5–7 minutes, until they release moisture and start to brown.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 more minute until fragrant.
2. Add Wild Rice and Broth
- Stir in the wild rice and chicken broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes, or until rice is tender. Stir occasionally to prevent sticking.
3. Make the Cream Base
- While the soup simmers, melt butter in a small saucepan over medium heat.
- Whisk in flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in milk and continue stirring until thickened (about 4–5 minutes). Remove from heat.
4. Combine and Finish
- Once the rice is tender, stir in the shredded chicken and the creamy milk mixture.
- Simmer for 5–10 more minutes, stirring occasionally. Taste and adjust seasoning as needed.
5. Serve
- Ladle into bowls and top with chopped parsley and extra black pepper if desired.
- Serve hot with crusty bread or crackers.