Creamy Mushroom Chicken and Wild Rice Soup
A rich and hearty Creamy Mushroom Chicken and Wild Rice Soup packed with flavor and comfort.
Equipment
- Dutch oven
Ingredients
- 2 tablespoons unsalted butter
- 16 ounces mushrooms a mix of shiitake and baby portobello, sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 pound boneless skinless chicken breasts
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 cup heavy cream
- 3 cups wild rice cooked
Instructions
- 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: 400kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg
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