Creamy Mushroom Chicken and Wild Rice Soup for Cozy Nights

This Creamy Mushroom Chicken and Wild Rice Soup is comfort in a bowl, perfect for chilly evenings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 lb Chicken (boneless, skinless) Chicken thighs yield extra juiciness.
8 oz Mushrooms (button or cremini) Opt for dried mushrooms for a more intense flavor.
1 cup Wild Rice Follow cooking time on package for best results.
1 medium Onion Diced.
3 cloves Garlic Minced.

For the Creamy Texture

6 cups Chicken Broth Consider using low-sodium.
1 cup Heavy Cream For a lighter option, swap with milk.
2 tbsp Butter For sautéing vegetables.

For Seasoning

to taste Salt
to taste Pepper
2 tbsp White Miso Paste Optional.

Equipment

Large Pot

Method

Step-by-Step Instructions

Prepare ingredients: Chop chicken, slice mushrooms, dice onion, and mince garlic.
In a large pot, melt butter over medium heat, add onion and garlic, and sauté for 3-4 mins.
Add chopped chicken, cook for 5-7 mins until browned, then stir in mushrooms and cook for another 4-5 mins.
Mix in wild rice, pour in chicken broth, and bring to a gentle boil.
Reduce heat to low, cover and simmer for 30-40 mins.
Stir in heavy cream, season with salt, pepper, and miso paste, then warm for 5 more mins.
Serve warm, garnishing with fresh herbs and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in the fridge for up to 3 days or freeze for 2 months. Reheat gently.

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