Description
Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting dish that blends tender chicken, earthy mushrooms, and nutty wild rice in a creamy, flavorful broth.
Ingredients
- 2 tablespoon butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cup chicken broth
- 1 cup wild rice
- 1 1/2 cup chicken, cooked and diced or shredded
- 1 cup milk
- 1 cup Parmigiano Reggiano, grated
- Salt and pepper to taste
Instructions
1. In a large pot, melt 2 tablespoon of butter over medium heat. Add the sliced mushrooms and cook until they are softened and browned. Remove the mushrooms from the pot and set them aside.
2. In the same pot, melt 1 tablespoon of butter. Add the diced onion, carrots, celery, and chopped garlic. Cook the vegetables until they are tender, about 5-7 minutes.
3. Stir in the chopped thyme, chicken broth, and wild rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender.
4. Once the rice is cooked, stir in the cooked chicken, milk, and grated Parmesan. Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through and the cheese is melted.
5. Finally, season the Creamy Mushroom Chicken and Wild Rice Soup with salt and pepper to taste. Ladle the soup into bowls and enjoy.
Notes
To enhance the flavor, consider using fresh herbs or a mix of mushroom varieties. A splash of white wine or lemon juice can brighten the flavors. For a lighter version, use low-fat milk or unsweetened almond milk instead of cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams