Description
Warm up with a comforting bowl of Hearty Harvest Chicken and Wild Rice Soup! This creamy, rich, and wholesome soup is packed with tender chicken, earthy mushrooms, and nutty wild rice, making it the perfect cozy meal for chilly days.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (button or cremini)
- 1 cup wild rice, rinsed
- 6 cups chicken broth
- 2 cooked chicken breasts, shredded
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh herbs (such as parsley or thyme), for garnish
Instructions
- Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic; cook until translucent and fragrant, about 3 minutes.
- Add Mushrooms:
- Incorporate the sliced mushrooms into the pot. Sauté until they release their moisture and become tender, approximately 5 minutes.
- Introduce Wild Rice:
- Stir in the rinsed wild rice, allowing it to toast slightly for about 2 minutes.
- Pour in Broth:
- Add the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 45-50 minutes, or until the wild rice is tender.
- Combine Chicken and Cream:
- Add the shredded cooked chicken and heavy cream to the pot. Stir to combine and let the soup simmer for an additional 5-10 minutes until heated through.
- Season and Serve:
- Season with salt and freshly ground black pepper to taste. Garnish with fresh herbs before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Enhance the flavor by adding a splash of white wine while sautéing the mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American