Mushroom Chicken Soup (Print-Friendly Version)
Soft chicken and mushrooms come together with wild rice in a creamy, warming broth that feels just right.
# Ingredients List:
→ Fats and Dairy
01 -
237 ml heavy cream
02 -
28 g unsalted butter
→ Herbs and Spices
03 -
2 tsp dried oregano
04 -
1 tsp dried thyme
05 -
1 tsp kosher salt
06 -
1/4 tsp black pepper ground
07 -
1 tsp dried rosemary
→ Produce
08 -
2 cloves garlic, finely chopped
09 -
454 g mixed mushrooms (baby portobello and shiitake), sliced
10 -
1 medium onion, chopped
→ Pantry
11 -
710 ml chicken broth
12 -
15 g all-purpose flour
→ Protein
13 -
454 g boneless skinless chicken breasts
→ Grains
14 -
492 g cooked wild rice
# Detailed Cooking Steps:
01 -
Add chicken breasts to the pot with oregano, rosemary, and thyme. Once you sprinkle the flour over the veggies, stir well. Pour in the chicken broth little by little while mixing. Let it simmer for around 20 minutes until the chicken hits 74°C inside.
02 -
Take out the chicken and pull it apart into small pieces. Stir shredded chicken back in with your wild rice and cream so it all blends nicely.
03 -
Start by melting butter in a big Dutch oven over medium heat. Toss in mushrooms, onion, and garlic. Sprinkle salt and pepper, then cook until the onions look clear, about 5 to 7 minutes.
04 -
Scoop the soup into bowls and dig in while it’s warm.
# Helpful Hints:
01 -
If you want it lighter, swap heavy cream for milk or half-and-half. Using pre-cooked or store-bought rotisserie chicken saves time. You can toss in carrots or celery to boost taste and nutrients.