Creamy Chicken, Mushroom & Wild Rice Soup

When making my meal plans in the spring it's always a combination of wanting those fresh summertime meals and still enjoying the warmth of comfort foods. This soup is a prefect balance of the two. It's perfect for the cooler rainy spring days. It isn't an over heavy and creamy soup it's prefect for spring time, or any time if you aren't particular about seasonal type recipes. If you give this recipe a try please leave a comment and let me know what you think.


Creamy Chicken, Mushroom & Wild Rice Soup

  • 3 tbsp butter

  • 2 - 8 oz pkgs mushrooms, sliced

  • 1 onion, diced

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 4 cloves garlic, minced

  • 1 tsp thyme, minced

  • 6 cups chicken stock

  • 1 cup wild rice blend

  • 1 1/2 cups chicken, cooked and diced or shredded

  • 1 cup milk or cream

  • 1 cup parmesan or asiago, shredded

  • salt and pepper to taste


In a pot over medium heat melt 2 tbsp of butter. Add the sliced mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated. Once cooked set aside. Melt the remaining 1 tbsp of butter in the pot and add the onions, carrots and celery. cook until vegetables are tender. Add in the garlic and thyme and cook for about a minute. Add the broth, rice, cooked chicken and mushrooms to the pot and bring to a boil. Reduce the heat and simmer until the rice is tender, about 20-30 minutes. Mix in the milk and cheese, and cook until the cheese has melted before seasoning with salt and pepper to taste.


*Serves 6

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