Mushroom Chicken & Wild Rice Soup

by Glyn Dexter-12 May 2026Medium

Prep Time0 min

Cook Time45 min

Total Time45 min

Servings0

592 likes, 3 comments - _mediterraneandelights on May 10, 2026: “Mushroom Chicken & Wild Rice Soup Ingredients 2 tbsp butter or olive oil 1 lb chicken breast or thighs, cooked and shredded 2 cups mushrooms, sliced 1 small onion, diced 2 carrots, sliced 2 celery stalks, chopped 3 garlic cloves, minced 1 tsp dried thyme 1/2 tsp rosemary Salt and black pepper, to taste 3/4 cup wild rice blend 6 cups chicken broth 1 cup milk or heavy cream 2 tbsp all-purpose flour 2 tbsp fresh parsley, chopped Instructions 1. Cook the Vegetables Heat butter or olive oil in a large soup pot over medium heat. Add onion, carrots, celery, and mushrooms. Sauté for 7–8 minutes until softened and the mushrooms are golden. Stir in garlic, thyme, rosemary, salt, and black pepper. Cook for 30 seconds until fragrant. 2. Add Rice & Broth Sprinkle flour over the vegetables and stir well for 1 minute. Add wild rice and chicken broth, stirring to combine. Bring to a gentle boil. Reduce heat to low, cover, and simmer for 40–45 minutes until the wild rice is tender. 3. Add Chicken & Cream Stir in shredded chicken and milk or heavy cream. Simmer uncovered for another 5–7 minutes until the soup becomes creamy and heated through. 4. Serve Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm with crusty bread or a side salad. Tips Rotisserie chicken works perfectly for a quick shortcut. Use heavy cream for a richer texture or milk for a lighter soup. The soup thickens as it cools, so add extra broth when reheating leftovers. . . . #mediterraneandiet #usafoodie #mushroomchickensoup”.

Imported RecipeOriginally from: www.instagram.com

Method

0
Heat butter or olive oil in a large soup pot over medium heat.
1
Add onion, carrots, celery, and mushrooms. Sauté for 7–8 minutes until softened and the mushrooms are golden.
2
Stir in garlic, thyme, rosemary, salt, and black pepper. Cook for 30 seconds until fragrant.
3
Sprinkle flour over the vegetables and stir well for 1 minute.
4
Add wild rice and chicken broth, stirring to combine. Bring to a gentle boil.
5
Reduce heat to low, cover, and simmer for 40–45 minutes until the wild rice is tender.
6
Stir in shredded chicken and milk or heavy cream. Simmer uncovered for another 5–7 minutes until the soup becomes creamy and heated through.
7
Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.