Description
A warm, filling bowl of comfort combining tender chicken, earthy mushrooms, and chewy wild rice in a silky, cheesy broth.
Ingredients
Scale
- 2 tablespoons 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 cups chicken broth
- 1 cup wild rice (or a blend that includes wild rice)
- 1 1/2 cups chicken, cooked and diced or shredded
- 1 cup milk or cream
- 1 cup Parmigiano Reggiano (Parmesan), grated
- Salt and pepper to taste
Instructions
- Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms. Cook until their liquids are released and evaporated, about 10–15 minutes. Remove mushrooms and set aside.
- In the same pot, melt 1 tablespoon butter. Add the diced onion, carrots, and celery. Cook until tender, about 8–10 minutes.
- Add the chopped garlic and thyme. Cook until fragrant, about 1 minute.
- Add the chicken broth, wild rice, cooked chicken, and the cooked mushrooms. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender, about 20–30 minutes.
- Stir in the milk or cream and the grated Parmesan. Cook until the cheese melts and everything is well combined. Season with salt and pepper to taste.
- Serve hot with extra Parmesan or a dollop of sour cream, and garnish with fresh herbs or a drizzle of truffle oil if desired.
Notes
This soup can be made in advance and flavors will meld beautifully. It stores well, refrigerating for 3-4 days and freezing for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg