Ingredients
- 2 cups cooked chicken (shredded or diced; rotisserie works well)
- ¾ cup wild rice blend (uncooked)
- 8 oz mushrooms, sliced (cremini or baby bella)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp flour (for thickening)
- Salt and pepper to taste
- 1 tsp fresh thyme or ½ tsp dried herbs (optional)
Instructions
- In a large pot, heat olive oil and butter over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
- Stir in mushrooms and cook until tender, about 5 more minutes.
- Add garlic and sauté for 1 minute.
- Sprinkle flour over vegetables and stir well to coat.
- Slowly pour in chicken broth while stirring constantly to avoid lumps.
- Add wild rice. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, or until rice is tender.
- Stir in cooked chicken and heat through.
- Reduce heat to low and stir in cream or half-and-half. Let the soup thicken slightly, about 5 minutes.
- Season with salt, pepper, and herbs. Serve warm.
Notes
- Swap chicken with turkey for a great use of leftovers.
- For dairy-free, use coconut milk or blend some of the soup to thicken naturally.
- Use pre-cooked rice to reduce cook time.
- To make it gluten-free, skip the flour or use cornstarch as a thickener.
- Freezes well—just reheat gently with extra broth or milk to loosen.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg